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Arroz Con Pollo

Classic dish of Spain and Latin America, this arroz con pollo recipe is browned chook cooked with rice, onions, garlic, and tomatoes.

Ingredients :

three tablespoons greater virgin olive oil
1 broiler-fryer fowl, about 2 1/2-3 kilos, cut into serving portions, or 2 half to 3 kilos of fowl thighs or breasts, bone-in, with pores and skin on, rinsed and patted dry
half of cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
2 tablespoons more virgin olive oil (can dissipate to one/four cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
three cups* fowl inventory
1 heaping tablespoon tomato paste or 1 cup of diced clean or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

Instructions :

Prep : 5M	Cook : 46M	Ready in : 50M

Notes :

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