Name: Arroz con Pollo y Fideos (Puerto Rican-Style) with Crispy Potato, Egg & Cheese Finish
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Puerto Rican (Caribbean Spanish)
Ingredients: 800 g Chicken thighs, bone-in, skin-on; 2.5 tsp Salt; 1 tsp Black pepper; 1 large Onion, diced; 6 cloves Garlic, minced; 3 tbsp Unsalted butter; 120 g Short pasta (broken spaghetti or vermicelli/fideos); 300 g Long-grain rice, rinsed and drained; 750 ml Chicken stock (or water); 2 tsp Dried oregano; 1 each Bay leaf; 20 g Fresh herbs (cilantro or parsley), chopped; 350 g Potatoes, peeled and diced 1 cm; 4 each Eggs; 120 g Cheese (mild melting cheese like mozzarella or Puerto Rican queso blanco), grated or sliced; 2 tbsp Olive oil (or neutral oil); 1 each Lemon wedge (optional, for serving)

Chop-Chop

Arroz con Pollo y Fideos (Puerto Rican-Style) with Crispy Potato, Egg & Cheese Finish | Chop-Chop

Ingredients

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Ingredients

Preparation

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