Arroz con Pollo

By bakers_delight85

Ingredients

• 1 pound each chicken breasts and legs
• 2 pounds each chicken thighs
• 2 cups uncooked white rice
• 1/4 cup butter
• 1/4 cup olive or vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, pressed or minced
• 8 ounces sliced fresh mushrooms (about 3 cups or 14 whole)
• 1 green pepper, chopped
• 1/2 cup dry sherry
• 4 cups chicken broth
• 2 tsp. salt
• 1/4 tsp. rosemary
• 3 large tomatoes, peeled and chopped (about 2 cups), or 1 cup diced canned tomatoes
• 2 Tbsp. grated Parmesan or Romano cheese
• 1 fresh red pepper or 2 canned roasted red peppers, cut in strips

Details

Servings 8

Preparation

Step 1

Ahead of time: Poach chicken parts (cook gently in water or chicken broth until tender). Remove chicken meat from bones, leaving it in good-sized chunks. Cover and refrigerate until needed.
Heat oven to 350 degrees F.
Wash rice thoroughly; dry as much as possible. Melt butter with oil in large skillet. Stir-fry rice, onion and garlic in butter mixture until golden brown. Add mushrooms and green pepper and stir-fry 4 to 5 minutes. Add sherry, chicken broth, salt, rosemary and tomatoes. Bring to a boil, stirring constantly. Transfer mixture to a 2-quart casserole. Bake 20 minutes.
Remove casserole from oven and lower oven to 325 degrees F. Stir and add chunks of chicken. Sprinkle with cheese and decorate with red pepper. Cover casserole. Bake 30 minutes or until rice is done and all liquid is absorbed.