Recipe

Arroz con Pollo (Chicken & Rice)

This is an easy version of the classic Spanish paella. Saffron is expensive so if you don’t have it, just add a dash of cayenne pepper for a little spicy heat. You’ll have a very satisfying dinner for a group of friends, or you can dine like the King of Spain for several nights.

ingredients

  • Olive oil to coat the bottom of a large oven proof pot
  • 4 Pieces Chicken (thighs/drumsticks and breasts with bone and skin)
  • Generous pinch Kosher salt
  • Generous pinch Black Pepper
  • Large Yellow onion , chopped
  • 1 Red bell pepper , seeded and sliced into strips
  • 2 Cloves Garlic , minced
  • Pinch Saffron threads
  • 2 Cups Long grain white rice
  • 3 Cups Chicken broth or stock
  • 1 Sprig Fresh oregano or parsley , chopped
  • 1 Can (14 oz) Diced tomatoes

prep / directions

Preheat oven to 375 degrees F. Season chicken pieces with salt and pepper and brown in the olive oil in the pot under medium high heat. Turn the chicken pieces so they brown all over, about 6-8 minutes total. Turn down the heat to medium and remove the chicken pieces to a separate plate. Add the chopped onion, bell pepper strips and garlic to the pot, stirring for about 5-6 minutes until the vegetables are soft. Sir in the saffron or cayenne pepper, then add the rice and stir around the pot with the vegetables for another minute. Add the broth or stock, the oregano and bring to a simmer. Transfer the chicken pieces and any juices back to the pot, cover and bake in the oven for about 45 minutes. Take the top off, add in the canned tomatoes, recover and return to the oven for a final 15 minutes. The rice should be tender and most of the liquid should be absorbed. Serve with crusty French bread. Delicioso!

Comments (1)

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I was charged with dinner and made this. Didn't have the saffron so used the pepper and it was still pretty good. Going to try again once I get some saffron.

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