• 1 chicken cut in pieces
  • 1/4 cup oil
  • 2 cups rice
  • 4 cups chicken stock (You can use boullion cubes to make the stock)
  • 1/2 cup of peas
  • 1/2 cup carrots
  • 1 cup chopped cilantro - Blend the cilantro after measured
  • 1/2 cup chopped onion
  • 4 cloves of garlic
  • 1 teaspopn of garlic
  • Salt and pepper to taste
  • Cumin
  • 1 cup of chopped tomato
  • Bell pepper (optional)


and sauti the onion, tomato, and garlic until the onions are clear in color. Add the blended cilantro with the peas and carrots and fry for about 5 minutes. Be sure to fry the cilantro very well with the pan covered. Remove these ingredients and add the chicken stock and let it ssimmer for about 30 minutes. Now add the rice, chicken and other ingredients to the pan. Cover the pan and let it simmer for another 30 minutes or until the rice is cooked. (You can also place all of the ingredients in a large covered casserole dish and place it in the oven at 375 for around 30 minutes or until the rice is cooked.)

Serves about 6.

Print this recipe

Submitted 6/13/05.
Submitted By: Teresa Johnson
Arroz con Pollo