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Arroz con Pollo
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.
CategoryLunch
DifficultyEasy, Intermediate
Yields2 servings
CuisineLocal
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- 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
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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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.