Arroz con Pollo
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This Hispanic classic is easy to make as a one skillet meal when camping.
Arroz con Pollo
Category
Camping and Cast Iron Cooking
Persons
4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 2 – 3# chicken (I like boneless thighs)
- Olive oil
- Creole Seasoning
- ½ cup flour
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups white rice
- 3 cups chicken stock
- 1 can Rotel
Instructions
- Pre-heat your pan or skillet on medium high
- Season the chicken with Creole seasoning, and then dredge or shake in the flour
- Add ~3 tbsp olive oil to the pan
- Brown both sides of the chicken, but you don’t need to cook it through
- While the chicken is browning, chop the onion and mince the garlic
- Remove the chicken and set aside on a plate
- Add 2-3 more tbsp of oil and add the rice. Spread the rice out, but don’t stir so that the rice can brown. Stir once so that the rice can brown on the other side.
- While the rice is browning, stir the Rotel and chicken stock together.
- When the rice is brown add the onion and garlic and cook until the onion has softened, stirring regularly.
- When the onion is done, spread the rice/onions out evenly, sprinkle with a little more Creole seasoning, and place the chicken on top.
- Pour the stock mixture into the skillet around the chicken.
- Bring to a simmer and then reduce to low and cover tightly.
- Let cook for 20-25 minutes until the rice has absorbed all of the moisture.