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Nicaraguan Arroz con Pollo Recipe

Name: Nicaraguan Arroz con Pollo Recipe
Cook time: 120 min
Total time: 120 min
Yield: 12
Ingredients: For the Chicken; 1 whole large chicken (about 4 to 5 pounds), cut into 8 pieces, skin removed; 1 medium yellow or white onion, peeled and cut into 6 wedges; 1 medium green bell pepper, seeded and quartered; 6 garlic cloves, peeled and smashed; 1 tablespoon salt; 2 teaspoons black peppercorns; 8 cups cold water; 1 lime, halved; For the Rice; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium yellow or white onion, finely chopped (about 1 cup); 1 medium garlic clove, minced (about 1 teaspoon); 2 teaspoons salt; 2 tablespoons tomato paste; 2 cups long-grain white rice; 2 medium carrots, peeled and cut into small dice (about 1 cups); 4 cups chicken broth; For the Arroz con Pollo; 3 tablespoons unsalted butter; 8 ounces smoked sausage (such as Lil’ Smokies) or Kielbasa sausage, cut into 1/4-inch-thick rounds; 1/4 pound sliced deli ham, coarsely chopped; 1 medium yellow or white onion, finely chopped (about 1 cup); 3/4 cup drained canned or jarred piquillo peppers, finely chopped; 2 tablespoons tomato paste; 6 tablespoons ketchup; 3/4 cup pimento-stuffed olives, sliced; 1/3 cup capers, drained; 1 1/2 cups frozen peas

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This Nicaraguan Arroz con Pollo recipe is an authentic and flavorful dish that combines chicken, rice, vegetables, and an array of delicious spices. With its savory and aromatic flavors mixed together in a single pot, this hearty meal is sure to satisfy. Serve with buttered white toast and enjoy!

Arroz Con Pollo

Chicken

Latin American Cuisine