Recipe of Quick Arroz con pollo (rice with chicken)

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Quick Arroz con pollo (rice with chicken). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

How to Prepare Favorite Arroz con pollo (rice with chicken) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They're nice and they look wonderful. Arroz con pollo (rice with chicken) is something that I have loved my entire life.

Many things affect the quality of taste from Arroz con pollo (rice with chicken), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Arroz con pollo (rice with chicken) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Arroz con pollo (rice with chicken) using 15 ingredients and 8 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Arroz con pollo (rice with chicken):

1. 3 cups basmati rice
2. 6 chicken pieces (preferably thighs and drumsticks)
3. 500 ml chicken stock
4. 4 tbsp Sunflower/olive oil
5. All purpose seasoning
6. Salt
7. Black Pepper
8. Fresh Thyme (3 sprigs)
9. 3 bay leaves
10. 1 medium onion (roughly chopped)
11. 4 cloves garlic (crushed)
12. Bell peppers- 1 red, 1 green (deseeded and thinly sliced)
13. 2 deseeded thinly sliced scotch bonnets
14. 4 cm root ginger (finely chopped)
15. 2 tsp turmeric

Steps to make to make Arroz con pollo (rice with chicken)

1. In a bowl, wash rice until water runs clear
2. Season chicken pieces with all purpose seasoning, black pepper and salt. Heat oil in a heavy based frying pan and brown chicken on all sides. (Do not cook through)
3. Remove chicken and set aside.
4. Sauté garlic, onions and peppers in the pan. Add ginger, turmeric and scotch bonnet and stir for about 1min.
5. Transfer chicken into a large oven dish (chicken pieces should all be on a single layer) add the sautéed ingredients above and pour the rice all over the chicken. Pour in the chicken stock and add bay leaves, thyme sprigs and season everything in the dish really well.
6. Cover with foil and place dish in the oven.
7. Cook on gas mark 4 for 40-45mins until all the stock has been absorbed, rice and chicken are cooked (pierce the chicken and if the juice runs clear then it's cooked!) no need to stir the rice during cooking.
8. Remove the foil and allow the top to brown a little.

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