Arroz Con Pollo

This Panamanian chicken and rice recipe is made with whole chicken pieces, but you can substitute chicken thighs or boneless, skinless breasts if you prefer.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 10 mins
• Calories: 535 Calories

Ingredients

• 1 onion, chopped
• 2 cloves garlic
• 1 bay leaf
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup green peas
• 1 (14.5 ounce) can stewed tomatoes
• 2 teaspoons salt, or to taste
• 1 cup rice
• 1 (4 to 6 pound) whole chicken, cut into pieces
• 2 cups chicken stock, or as needed to cover
• 0.5 teaspoon ground black pepper
• 0.25 cup vegetable oil
• 0.5 cup raisins
• 0.5 cup sliced black olives
• 0.25 cup chopped pimento peppers

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.

Step 3

Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.

Step 4

Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 5

Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.