Tuesday, February 28, 2012

Arroz Con Pollo

Are you on Pinterest? If so, are you completely addicted? I just love scrolling through everyone's pins to see what cool things are out there. And of course I just love seeing all of the beautiful food pictures. I have found so many new recipes and inspiration for things I want to cook since I joined Pinterest just a few weeks ago.

This Arroz Con Pollo came from a recipe pinned to Pinterest by someone I follow, and is from the blog Eat, Live, Run. I made a few change to make it an easy weeknight meal.

A few things I really loved about this dish - the roasted tomatoes, how quick and easy it was (with my changes), the fact that it's a one-pot dish, and how much flavor it has. It reminded me a lot of my one-pot Latin Style Chicken with Rice, just with more veggies and a few other spices.

Here is my version of the recipe -


  • Marinade: 1/2 c orange juice, juice from 1/2 of a lime, touch of oil, 1 tsp cumin, 2 cloves minced garlic, and a pinch or two of salt
  • 3-4 boneless, skinless chicken breasts
  • 2 yellow onions, chopped
  • 2 green peppers, chopped
  • 2 cloves garlic, minced
  • 1 pint of grape tomatoes
  • 1 c canned, diced tomatoes
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp saffron, crushed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 3.5 c chicken broth
  • 2 c white rice
  • 1/2 c frozen peas


  • Mix marinade ingredients and pour over chicken in a shallow dish or ziploc bag. Marinate 1-2 hours.
  • Heat oven to 400 degrees. Toss tomatoes with 1 tbsp olive oil and place in a baking dish or on a cookie sheet. Roast for 20 minutes or until slightly charred and bursting (my tomatoes were so good that I ate almost half of them before getting them into my pot...glad I made extra!!). Lower oven to 350 degrees.
  • Heat 1 tbsp olive oil in a Dutch oven or other heavy-bottomed, oven-proof pot over medium high heat
  • Add chicken and cook 2-3 minutes per side; transfer to a plate
  • Add onions and peppers to the pot; saute 3-4 minutes
  • Add garlic; saute 1-2 minutes
  • Add roasted tomatoes, diced tomatoes, and spices; stir
  • Add rice; stir. Add broth, stir and bring to a boil.
  • Add chicken, cover tightly, and transfer to the oven for 20-25 minutes. The chicken should be completely cooked through and the rice should be done/liquid should be absorbed.
  • Stir in the peas and serve

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