Arroz con pollo By Jessica Elizarraras , Jessica [email protected] Updated Sep 8, 2011 10:31 a.m. Sabor Colombiano's Chicken and Rice, photographed Friday Sept. 2, 2011.

Add onion, bell pepper, and garlic to chicken drippings in pot; reduce heat to medium, and cook, stirring often, until onion is translucent, 3 to 5 minutes.

This arroz con pollo with mushrooms from chef José Andrés is an easy, super-versatile version of the classic chicken and rice, made with the best types of rice for paella. Prepared in a large ...

It starts out like any other chicken-and-rice dish. On the multicooker’s saute setting, brown seasoned chicken legs in a touch of fat. Next, start a makeshift sofrito: Diced onions, bell pepper ...

1. With scissors, trim excess flaps of skin from the chicken thighs. Sprinkle both sides with salt and pepper. 2. In a large Dutch oven over medium-high heat, heat the oil.

Fegley Middle School sixth grader Cyrion McKenzie takes a bite of arroz con pollo, made with principal Ann Marie Caballero's family recipe, during a special lunch on Wednesday, Jan. 29, 2025.