Spicy Spanish Arroz con Pollo

Cast iron cooking is as popular now as it was centuries ago. As in the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other types of cast iron cookware  are capable of producing an amazing array of delicious, home cooked meals.  We have collected hundreds of recipes over the years and we hope you will use them to create some great cast iron cooking for your family and friends!

This Spanish favorite is definitely a delicious, easy, and exotic choice for dinner! The only hard part about this recipe is the plethora of ingredients that you’ll need, which is why I recommend putting all your ingredients together before hand. To ensure that you don’t forget anything as you’re cooking. Every ingredient is vital!

Cooking Instructions:

Prep Time: 20 minutes
Cooking Time: 2 hours
*Makes about 8 servings

Ingredients:

• 4 lbs of your favorite chicken pieces
• Salt and pepper
• 2 strips of bacon
• ½ lb sausage
• ½ cup peanut oil
• 2 cloves garlic, minced
• 2 medium onions, finely sliced
• 1 green bell pepper, seeded and finely sliced
• ½ lb mushrooms, sliced
• 2 cups long grain rice
• 2 cups peeled, seeded, and chopped fresh tomatoes
• 1 (2 oz) jar diced pimentos, drained
• 1 (4 oz) can chopped green chiles, drained
• 1/3 cup sliced green pitted olives
• 2 teaspoons wine or balsamic vinegar
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 bay leaves
• 1/8 teaspoon saffron (optional)
• 2 cups chicken broth
• 1 cup vermouth or dry white wine
• 1 cup frozen peas (optional)

Cooking Steps:

A) Set oven to 325 degrees to preheat. Clean and salt the chicken with salt and pepper on both sides.
B) Using your cast iron skillet (preferably 12-inch) fry the bacon and break up into the cast iron Dutch oven.
C) Cook the sausage in the bacon grease (cook until golden brown). Then take the sausage out of the cast iron skillet and carefully place it into the cast iron oven.
D) Add some peanut oil to the skillet to mix with the other juices.
E) Start cooking some pieces of chicken in the skillet. Cook until the meat is browned on both sides then transfer them into the cast iron Dutch oven.
F) Then put the garlic, onions, bell pepper, and mushrooms in the skillet to saute in all the juices. Once the contents of the cast iron skillet are cooked move them to the Dutch oven. Always be sure to leave the juices in the skillet!
G) Cook the rice in the skillet, let it soak up the juices and then transfer to the cast iron oven.
H) Also, add your tomatoes, pimentos, green chiles, olives, vinegar, salt, pepper, bay leaves, saffron (if wanted), chicken broth, and vermouth into the cast iron oven.
I) Cover the oven and let it bake for 2 hours. If necessary, add some broth when you check on the contents of the oven. It should be solid and thick, but not dry.
J) If you wish to add peas you should do so in the last 15 minutes of cooking. Always remove bay leaves before serving!

Nutrition Facts (Per Serving):

Calories 683; Fat 36g; Cholesterol 133mg; Sodium 1332mg; Carbohydrate 49g; Protein 39g.

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