Arroz Con Pollo Recipe
This classic Mexican one-dish meal is especially wonderful on a camping trip. Simplify your campsite preparation by chopping all the
vegetables in advance and pre measuring the spices and rice. Transport everything in resealable plastic bags. Then assemble and cook in
your Dutch oven. The rice turns a beautiful golden color from the saffron and paprika. The chicken is juicy, and the peppers add nice flavor.
MAKES 4 TO 6 SERVINGS
2 tablespoons butter
1 large fryer chicken, cut into 8 pieces (or purchase 2 bone-in skinless
breasts, 2 drumsticks, and 2 skinless thighs)
2 large white onions, coarsely chopped
2 bell peppers (1 red, 1 green), coarsely chopped
2 cloves garlic, minced
1½ cans (14.5 ounces each) diced tomatoes, with their juice
2 cups chicken stock
1 teaspoon paprika
Salt and freshly ground black pepper
2 cups uncooked long-grain white rice
Juice of 1 lemon
• Melt the butter in a cast iron Dutch oven over a medium-heat fire or over medium heat on a camp stove. Add the chicken and cook, turning
occasionally, until lightly browned on all sides. Transfer to a plate.
• Add the onions, peppers, and garlic to the pan and cook, stirring occasionally, for 10 minutes. Stir in the tomatoes, chicken stock, paprika,
saffron, salt, and pepper. Cook for 5 minutes. Stir in the rice. Add the chicken to the pan and spoon the sauce over the chicken, submerging it
as much as possible. Cook very slowly over a low- to medium-heat fire, or over low heat on a camp stove for approximately 45 minutes.
Occasionally, turn the chicken gently and turn the pot to move the rice, but do not stir. Season to taste with additional salt, pepper, and lemon
juice and serve.