Arroz Con Pollo Chicken with Rice

Arroz Con Pollo Chicken with Rice - Click to enlarge
Recipe courtesy of Le Creuset.

Recipe uses any Le Creuset Buffet Casserole.


  • 3 - 3 pound chicken, cut up
  • salt
  • freshly ground black pepper
  • 2 tablespoons of olive oil
  • 1 large yellow onion, chopped
  • 1 green pepper, de-seeded and chopped
  • 3 cloves garlic, crushed
  • 1 cup smoked ham, diced
  • pound longanitza chonizo sausage (casing removed)
  • 2 roma tomatoes, seeded and chopped
  • 1 cup long grain rice
  • 2 cups chicken broth
  • cup pimento stuffed green olives, sliced
  • 1 tablespoon chopped cilantro


  1. Wash and dry the chicken, season well.
  2. Heat the oil in a buffet casserole and brown the pieces of chicken evenly. When it is browned transfer the chicken to a plate.
  3. Remove casing from sausage and crumble
  4. Saute the onions, pepper, garlic, ham and crumbled sausage over medium heat for 5 minutes. Add the tomatoes and cook for 2 - 3 minutes more.
  5. Add the rice, chicken broth, chicken pieces, and stir well, bringing to a boil.
  6. Cover and reduce the heat to a gentle simmer for 20 - 25 minutes. Check the consistency while cooking to ensure the liquid is absorbed - if not, cook without the lid for a few minutes. Season to taste.
  7. Serve garnished with the sliced green olives and cilantro.

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