Arroz con pollo for under $20

Arroz con pollo
(Chicken with rice)


  • 1 ea. Chicken Cut in 8 pc
  • 2 Cups of Rice
  • ½ Cup Corn Oil
  • 1 Med. Yellow Onion Diced
  • 1 Med. Carrot
  • 1 Tbsp Chopped Garlic
  • 2 ea. Tomatoes Large Dice
  • 3 Cups Chicken Broth
  • 1 Tsp Oregano Chopped
  • 1 Cup Green Peas
  • Salt & Pepper to Taste
  1. Season chicken pieces with salt and pepper and place in a paella pan or a large skillet add oil and brown the chicken on medium high heat, add onions, carrots, rice, garlic, tomatoes, peas and oregano. Sautee for few minutes, add salt and pepper to taste and add the stock, stir few times and bring it to a boiling point, lower the flame to simmer and cover with a lid or aluminum foil. Cook for about 20 minutes and uncover the pan the rice should be soft and the broth reduced all the way, let it cool down for 5 minutes and divide it in four plates or serve it as family style. Garnish with chopped cilantro.
Notes: Preparation and cooking time: 45min. You can add any vegetables you like (celery, bell peppers, green beans) and use any garnish you like.

Noe Martinez is the executive chef of Rickey's Restaurant & Bar in Novato.

Rickey's Restaurant & Bar
250 Entrada Drive
Novato, California 94949

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