Arroz con Pollo

It’s Mexican Saturday again and while football is on, this is a dish I hope to prep and have in the oven as quick as it takes halftime to be over. It is that simple and it is a wonderful dish to eat. Enjoy!

Arroz con Polo
Chicken with saffron rice

6 thick slices of bacon
1/4 cup flour
Salt and pepper
1 -4 to 5 pound cut-up chicken
2 medium onions, chopped
1 garlic clove, minced
1 -28 oz diced tomatoes
2 teaspoons paprika
1/4 teaspoon chipotle powder
1 1/2 cups water
1 -10 oz Mahatma Yellow Saffron Rice
1 -15 oz baby corn, drained
1 -15.5 oz black beans, rinsed & drained

In a large ovenproof skillet or dutch-oven, fry bacon until almost done. Remove and set aside on paper towel.

Preheat oven to 350 degrees F.

Mix the flour with salt and pepper and dredge the chicken pieces coating all sides. Add chicken to skillet and brown on all sides. Remove and drain. Add onions and garlic and cook to soften the onions. Add tomatoes with juice along with the paprika, chipotle and water. Place chicken on top and simmer for 10 to 15 minutes.

Remove chicken, and stir in the rice, crumbled bacon, corn and beans. Bring back to a boil and place chicken on top. Cover and place in the oven cooking for 35 minutes or until chicken is tender and rice has absorbed the liquid.