Arroz Con Pollo Recipe

Arroz Con Pollo Recipe

Arroz con pollo (chicken and rice) is a traditional dish of Spain and Latin America that closely resembles paella. Our arroz con pollo recipe is an easy recipe to make and delivers wonderful flavors.

This recipe is property of GreatChefRecipes.com

Ingredients:
1.5 cups rice
1 whole rotisserie chicken (remove bones, skin and chop into small pieces)
2 tablespoons olive oil
1/2 onion, finely chopped
1 bell pepper, finely chopped
2 garlic cloves, finely chopped
2.5 cups shredded carrots
1 jar green olives, drained (7.3 oz.)
1 can tomato paste (6 oz.)
2 10 oz. cans mild Rotel tomatoes
1 can peas, drained (15 oz.)
1.5 cups raisins
1 bunch cilantro, finely chopped
1.5 teaspoons salt

Directions:
1. Cook rice (add 1 teaspoon salt to the water.)
2. In a large pot, heat oil over medium-high heat.
3. Sauté onions and bell pepper until translucent.
4. Add garlic and sauté (make sure the garlic doesn’t brown.)
5. Add 1/2 teaspoon salt and carrots and stir.
6. Add tomato paste and Rotel tomatoes and cook 3-5 minutes, stirring occasionally.
7. Add chopped chicken, raisins.
8. Once hot, add olives, peas and cilantro.
9. In a large bowl, combine half of the mixture with 1/2 of the rice. Stir well to blend.
10. Add the last half of the mix and the rice and mix well.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Sangiovese
Arroz con pollo has a salty sweet flavor. Typically this is a dish that goes good with a cold beer, but I feel that a lightly chilled Sangiovese would go well with this entrée. Sangiovese’s have a nice dry cherry flavor which melds well with this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!