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Easy Arroz Con Pollo
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- #6524
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 1/2 pounds broiler-fryer chicken, cut up
2/3 cup butter or margarine, melted
salt, pepper, paprika
2 tablespoons butter or margarine
1/4 cup chopped fresh parsley
1 cup converted rice
2 cans (10.5 ounce size) chicken broth
1/4 teaspoon oregano
1/4 teaspoon salt
Sauce
1 can (15 ounce size) tomato sauce
1 can (4 ounce size) sliced mushrooms, drained
1 tablespoon instant minced onions
1 bay leaf
1/2 teaspoon oregano
directions
Arrange chicken in one layer, skin side up, in buttered baking dish. Brush with some melted butter; sprinkle generously with salt, pepper, paprika. Brown in 400 degrees F oven for 30 minutes, brushing often with melted butter.
Cook rice in 2 tablespoons butter; stir frequently for even golden-brown color. Add chicken broth, oregano and salt; bring to boil. Cover tightly and cook over low heat until all water is absorbed, about 25 minutes. During the last 5 minutes, stir in parsley.
For Chicken Sauce: Combine tomato sauce, mushrooms, onions, bay leaf and oregano. Pour over chicken; cover dish tightly with foil. Reduce temperature to 350 degrees F and bake 15 to 20 minutes, or until done. Serve chicken over hot rice.
added by
sinsoftheworld
nutrition data
Nutritional data has not been calculated yet.
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