Argentine Arroz con Pollo

Argentine Arroz con Pollo

Serves 4


8 pieces of free range organic chicken with bone

3 tablespoons of olive oil

1 red pepper

½ cup of tomato passata sauce

3 cups of chicken broth

2 teaspoons of paprika

2 teaspoons of oregano leaves

¼ tsp of chilli flakes

2 cups of cooked rice or you can use quinoa if you like

1 cup of cooked peas


Place chicken pieces in a large saucepan over medium heat and brown on both sides in olive oil. Set aside and keep warm.

Dice the peppers, place in a pot, sauté in a tablespoon of oil until translucent.

Add the tomato passata, chicken broth, paprika, oregano, chilli flakes and chicken pieces and cook over medium – low heat until the chicken is completely cooked through . This will take about an hour.

Add the peas at the end.

Serve with cooked warm rice or quinoa on a platter pouring the chicken stew over it.

This recipe and others, is featured in Karina Francois book

"Clean Food - Clear Thinking"

you can purchase your copy online by clicking here.

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