Friday, December 14, 2018 skip to main content

Arroz con Pollo

Category: Main dishes

The dish, which originated in Spain as a form of pilaf, is now a staple throughout Latin America and the Caribbean. The recipe here is the Aruban version.

Ingredients

  • 2 cups of rice
  • 1 chicken leg
  • 1/2 onion
  • 1/2 green pepper
  • 2 celery stalks
  • 1 tomato
  • 1 tbs chicken broth
  • 2 tbs vegetable oil
  • Salt & pepper

Directions

Cook the rice. Put the chicken leg to boil with salt and pepper for 15 minutes. Once ready, shred the chicken from the bone. Fry the onion, green pepper, celery and tomato until it's golden brown. Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly. Serve with a lettuce and tomato salad.

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