Jane's Delicious Garden Blog

Arroz con Pollo

Posted in Garden Diary by Jane Griffiths on the May 17th, 2018

Because I made corn bread I made this to go with it. Most delicious and perfect for a cold night. 


  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon pul biber (hot pepper flakes)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon roast cumin powder 
  • Eight free range chicken pieces (thighs and drumsticks) 
  • 2 onions, sliced
  • ¼ cup diced bacon 
  • 5 cloves, chopped
  • 1 cup long grain rice
  • 1 cup chicken stock 
  • 1 can diced tomatoes 
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 teaspoon sugar
  • 3 courgettes diced 
  • Salt to taste

Mix the first six ingredients together in a bag. Add the chicken pieces and toss to coat. Heat olive oil in cast iron casserole and cook the chicken until browned on all sides. Remove from heat and set aside. Add onions and bacon to pan and cook until onions are soft and golden. Add garlic and cook for a few minutes more. Add the rice and cook, stirring, for about 2 minutes. 

Add the chicken stock, tomatoes,  tomato paste, water and sugar. Stir through and add salt to taste. Bring to the boil. Nestle chicken pieces into the rice, cover and reduce heat to low. Simmer for 25 minutes. Uncover and fluff rice with a fork. Add courgettes and stir through the rice. Cover and place in oven at 150° C for half an hour. 

Serve with corn bread, sliced mustard and rocket leaves, slices of avocado and coriander leaves. 

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