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 ...

Add rice, stirring to coat with oil. Add reserved broth. Season to taste with salt and white pepper. Bring to boil, cover, reduce heat and simmer until rice is tender, 10 to 15 minutes.

Rachel’s Family Arroz Con Pollo Recipe. 6 tablespoons olive oil, divided 1 3 1/2-4lb chicken, cut into 8 pieces 1 large onion, diced 2 garlic cloves, finely diced 1 cup finely sliced celery ...

Good news for those of us who love to make meals ahead: Arroz con pollo is better the next day. Storing the dish in a large, oven-safe glass container in the fridge will make for easy reheating.

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.

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 ...