Arroz Con Pollo

By carolync

Ingredients

• 2 whole chickens, each cut into 8 pieces (about 6 lbs.), trimmed of excess fat
• Salt and pepper
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 ribs celery, sliced
• 2 carrots, chopped
• 1 green bell pepper, seeded, chopped
• 1 red bell pepper, seeded, chopped
• 2 cloves garlic, minced
• 1 14.5-oz. can diced tomatoes, drained
• 3 cups long-grain rice
• 3 cups low-sodium chicken broth
• 2 tablespoons chopped fresh parsley

Details

Servings 12

Preparation

Step 1

Ingredients

2 whole chickens, each cut into 8 pieces (about 6 lbs.), trimmed of excess fat

Salt and pepper

2 tablespoons unsalted butter

2 tablespoons vegetable oil

2 onions, chopped

2 ribs celery, sliced

2 carrots, chopped

1 green bell pepper, seeded, chopped

1 red bell pepper, seeded, chopped

2 cloves garlic, minced

1 14.5-oz. can diced tomatoes, drained

3 cups long-grain rice

3 cups low-sodium chicken broth

2 tablespoons chopped fresh parsley

Preparation

1. Preheat oven to 350°F. Season chicken with salt and pepper. Melt butter with oil in a large ovenproof pot or Dutch oven over medium-high heat.

2. Working in batches, add chicken and cook, turning often, until browned on all sides, 7 to 10 minutes. Remove to a platter.

3. Pour off all but about 2 Tbsp. fat from pot and add onions, celery, carrots, bell peppers and garlic. Cook, stirring often, until softened, approximately 5 minutes. Stir in tomatoes, rice, 1 tsp. salt and 1/2 tsp. pepper. Pour in broth, increase heat to high and bring to a boil.

4. Return chicken to pot, cover and transfer to oven. Cook until chicken and rice are done, about 40 minutes. Season with salt and pepper, if desired. Serve on a large platter garnished with parsley.