Arroz Con Pollo

Arroz Con Pollo

Making this dish you can use an aromatic basmati rice. Basmati rice comes either white or brown. I prefer the white.

-Sweet Mama Janisse



For 4 people ()


  • 1 plump chicken
  • salt and pepper
  • 4 tomatoes, OR
  • 1 onion, chopped
  • 1 pinch(es) saffron
  • 2 tablespoon(s) olive oil
  • 1 pound(s) rice
  • 1 kernel garlic, minced
  • 1 tablespoon(s) high grade shortening
  • 0.25 can petit pois
  • 2 cloves
  • 1 small can pimentos
  • 1 sweet pepper, chopped
  • 1 bay leaf
  • 1 wine glassful sherry
  • 0.25 can artichokes
  • 0.5 can tomatoes

Arroz Con Pollo Directions

  1. Cut up chicken and brown quickly in shortening. Add chopped onion and garlic. Keep stirring to prevent burning. Add tomatoes, green pepper, saffron, bay leaf, pepper, salt and cloves. Simmer 5-10 minutes. Cover with water and boil until chicken is tender.
  3. Remove the chicken and arrange in olla to await the cooked rice. 
  5. Add the rice, which should be well washed, to the liquid in the pot and cook over moderate heat until the rice has absorbed the liquid.
  7. Put the cooked rice over the chicken, sprinkle the sherry and olive oil over the mixture. Cover and let steam over a very slow fire until done. (May be put in oven).
  9. Just before serving, cover the top of olla with the pimento, petit pois and artichokes. Permit to heat and send to table in the olla.

Nutrition facts

(lactose free)