Holidays & Special Occasions
Arroz con Pollo Festivo
The Quirky Foodster Team
Ingredients
- 1.5kg (3 1/3 lb) chicken pieces, bone-in
- 500g (2 1/2 cups) long-grain rice
- 3 tomatoes, chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 tbsp palm oil or vegetable oil
- 1 tsp paprika
- 1L (4 cups) chicken stock
- 150g (1 cup) green olives, halved
- Salt and pepper, to taste
Method
- Season the chicken and brown in the oil in a large pot, about 10 minutes. Remove and set aside.
- In the same pot, soften the onion, garlic and both peppers for 6–7 minutes.
- Add the tomatoes and paprika, cooking until the tomatoes break down into a thick sauce, about 8 minutes.
- Stir in the rice, return the chicken to the pot, and add the stock. Bring to a boil.
- Reduce to a simmer, cover, and cook for 25–30 minutes until the rice is tender and the chicken cooked through.
- Stir in the olives in the last 5 minutes, adjust seasoning, and serve family-style at the table.
Introduction: A festive chicken and rice dish prepared for Independence Day (12 October) and other national celebrations, richer and more generously spiced than the everyday version, often cooked in large batches to feed extended family and neighbours.
Cultural Background: A festive chicken and rice dish prepared for Independence Day (12 October) and other national celebrations, richer and more generously spiced than the everyday version, often cooked in large batches to feed extended family and neighbours.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat covered on the stovetop with a splash of stock or water, stirring occasionally.
Tips: Browning the chicken in batches, rather than crowding the pot, gives better colour and flavour. Make this a day ahead if possible — the flavours deepen overnight and it reheats beautifully for a crowd.
Variations: Add sliced chorizo for extra Spanish-leaning richness. Use a mix of chicken and prawns for special occasions on the coast. Substitute chicken with chickpeas and mushrooms, using vegetable stock, for a vegetarian festive version.
Nutrition: Per serving: 480 kcal, 32g protein, 52g carbohydrate, 16g fat, 3g fibre
FAQs:
Q: Can this be made in advance for a party?
A: Yes — it reheats very well and is often made the day before for large family gatherings.
Q: What’s the significance of this dish?
A: Its generous, celebratory scale and richer seasoning than the everyday chicken and rice dish make it a natural choice for Independence Day and other national holidays.
Please log in to leave a comment.