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Arroz Con Pollo

Arroz Con Pollo (Chicken with Rice)

Sr. Rosemary learned to prepare this dish while she was ministering at St. Norbert's Mission in Peru. This dish is used as a celebration dinner, to commemorate birthdays, First Communions, holidays and other happy occasions.

Start by cleaning and cutting up whole chicken parts. Wash chicken and pat dry. Dip into flour seasoned with salt and parsley. Fry chicken in about 1/3 cup of oil under medium heat, until chicken is completely cooked.

While the chicken is cooking prepare the rice. Bring to a boil, 6 cups of water. Then add 2 cups of long grain rice and 2 tbsp. of butter. Lower heat and simmer until rice absorbs the water.

Once the rice is cooked transfer it to a 9 x 13" glass baking dish. Add 1 to 2 packages of Sazon Goya Con Culantro Y Achiote (which is a spanish spice) Mix this spice into the rice. Stir until the rice is entirely coated, and yellow in color.

Top rice with cooked chicken. Leaving the dish uncovered, place in a 300* oven for 10-15 minutes.

ARROZ CON POLLO is best when served with fresh rolls and freshly cut fruit. In Peru Sr. Rose Mary would cut pineapples, slice bananas into the pineapple juice and slice a few kiwi's and serve that as dessert.