Arroz Con Pollo

Mains, Recipes

Arroz Con Pollo

This classic Latin dish, which means “rice with chicken” is like a simplified version of paella. Saffron-infused rice is simmered with onions, peppers, and tomatoes and topped with pan-seared chicken for a simple and comforting one-pan meal.

 

Arroz Con Pollo

 

4 large cloves garlic, minced

2 tsp red pepper flakes

1 Tbsp white vinegar

Salt and freshly ground pepper

3 lb (1.5 kg) chicken pieces, skin on and bone in

3 Tbsp olive oil

4 cups (32 fl oz/1 l) chicken broth

1/2 tsp saffron threads

1 red onion, chopped

2 bell peppers, seeded and chopped

1 large jalapeño chile, seeded and chopped

4 plum tomatoes, chopped

1 tsp ground cumin

2 bay leaves

2 cups (14oz/440 g) long-grain white rice

 

In a large bowl, stir together the garlic, red pepper flakes, vinegar, 1 tsp salt, and 1/2 tsp pepper. Add the chicken pieces, toss to coat, and refrigerate for at least 1 hour or up to overnight.

 

In a large frying pan with a lid, heat the oil over medium heat. Remove the chicken and brush off the marinade, reserving it in the bowl. Arrange the chicken in the pan, skin side down, and cook with without turning, until golden brown, 10-15 minutes. Turn the chicken, cover the pan, and cook until golden on the second side, about 10 minutes. Meanwhile, in a saucepan, warm the broth over medium-high heat. Remove from the heat, crumble in the saffron, and let steep.

 

Transfer the chicken to a plate and pour off all but 2 Tbsp fat from the pan. Add the onion, bell peppers, and jalapeño and sauté until softened, about 3 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add the cumin, bay leaves, and rice and cook, stirring constantly, until the rice has absorbed the pan juices, 3-5 minutes. Pour the reserved marinade and saffron broth into the pan and stir briefly. Place the chicken on top. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken in opaque throughout, the rice is tender, and the liquid has been absorbed, about 25 minutes. Let stand for 5-10 minutes before serving. Serves 6.

5 comments about “Arroz Con Pollo

  1. Deirdre Michslski

    Looks great but why not using the paella rice I think called Bomba?

    Reply
  2. Mark

    There is a version of this dish in which the chicken is placed in the pot and the raw rice poured around it with liquid , then the pot is covered and placed in the oven. The rice cooks around the chicken and swells up so when you take the lid off you just see rice, but dig down the the buried chicken treasure. I don’t remember the details (I guess the chicken is pre-cooked somehow) but I remember is was delicious and looked fabulous!

    Reply
  3. Lauren

    I’ve been making this dish a couple of times a month for the past summer. It is absolutely delicious! My family loves it!

    Reply

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