• 6 chicken thighs or legs
  • 2 tablespoons oil
  • 1 cup long grain white rice
  • 1 cup chopped yellow onion
  • 1 teaspoon garlic, minced
  • 3 cups chicken broth
  • 1 (15 ounce) can diced tomatoes
  • ½ teaspoon salt
  • ¼ teaspoon saffron, crushed (optional)
  • ¼ teaspoon pepper
  • 1 cup frozen peas
  • 2 tablespoon chopped green olives stuffed with pimentos
  • 1 cup shredded jack or Mexican blend cheese

A one dish meal that is a favorite comfort food
Tales of the Dinner Belle
By Brenda Stanley
Many of my recipes are also what I would consider comfort foods. They are dishes that make me feel good and remind me of good times. My arroz con pollo or chicken with rice is one of those recipes. It is such a homey and delicious one pan meal. It is the perfect Sunday dinner. It is technically a Mexican dish. Arroz is rice in Spanish and pollo is chicken. I’m sure that my version is pretty Americanized, as it isn’t real spicy, but if you wanted to add some kick you could certainly add some dried chilies or cayenne. I love the addition of the green olives. It is an odd ingredient, but it gives this dish a wonderful tanginess that really adds to the mellowness of the rice and chicken. And if you can’t find saffron or if it is just too expensive- don’t worry. Sometimes I use it and sometimes I don’t. Like with most of my recipes, there is usually a little wiggle room with ingredients!
Belle’s Arroz Con Pollo (Chicken with Rice)
6 chicken thighs or legs
2 tablespoons oil
1 cup long grain white rice
1 cup chopped yellow onion
1 teaspoon garlic, minced
3 cups chicken broth
1 (15 ounce) can diced tomatoes
½ teaspoon salt
¼ teaspoon saffron, crushed (optional)
¼ teaspoon pepper
1 cup frozen peas
2 tablespoon chopped green olives stuffed with pimentos
1 cup shredded jack or Mexican blend cheese
Sprinkle chicken lightly with salt. In a large rimmed skillet, brown the chicken in the oil about 15 minutes, browning it on all sides. Remove the chicken from the skillet. In the same skillet, stir in the rice, onion and garlic and cook until the rice is golden. Add the chicken broth, undrained tomatoes, salt pepper and saffron. Bring to a boil. Stir well and then arrange the chicken on top of the rice. Cover and turn to simmer. Cook for 30 minutes. Add the peas and olives and cook for another 5 minutes. Sprinkle with cheese when serving.