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Arroz con Pollo - Spicy Spanish Chicken Casserole

Arroz con Pollo Recipe - Spicy Spanish Chicken Casserole


Traditionally known as Arroz con Pollo, this spicy chicken casserole requires the minimum of preparation and makes a great meal!

Arroz con Pollo Recipe

INGREDIENTS:

  • 2 chicken drumsticks per person, skinned
  • 2 onions, diced
  • 2 garlic cloves, minced
  • 2" (5 cm) fresh ginger, peeled and chopped extremely fine
  • 2 cups chicken stock (500 ml)
  • 1 cup water
  • 28 fl.oz. can of Italian tomatoes (796ml) - not drained
  • 1½ cups frozen peas ((310 ml)
  • 2 tbsp (30 ml) olive oil
  • 1/2 tsp paprika (3 ml)
  • 1/2 tsp turmeric (3 ml)
  • 1/2 tsp ground black pepper (3 ml)
  • 3/4 tsp (4 ml) ground cumin
  • 1 tsp (5 ml) oregano
  • 1¼ cups uncooked long grain white rice ((300 gm)

    • METHOD:

    Brown chicken legs in oil.

    Set aside.

    Sauté onions and then add garlic and ginger.

    Add chicken stock, water and tomatoes, including their liquid.

    Break up the tomatoes, while bringing to the boil, add the spices and finally the rice.

    Put half of the mixture into an ovenproof casserole and add the chicken legs, add remaining rice mixture over top.

    Cover casserole tightly,: if lid is loose-fitting you can use a layer of aluminum foil below it to get a better seal.

    Bake at 350°F or 180°C for about 45 minutes.

    Remove from the oven and fluff up the rice before stirring in the frozen peas.

    Continue to bake for an additional 15 minutes, covered.

     

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