Arroz con Pollo
Arroz con Pollo is rated
out of
5 by
10.
Prep Time:
20 minutes
Cook Time:
70 minutes
Servings:
6
For a quick paella, use 3 Tbs. chopped fresh marjoram in place of the oregano, substitute 1/2 cup dry white wine for an equal amount of the broth, and stir in 1 cup frozen peas with the tomatoes. You can also add Manila clams, shrimp or sliced Spanish chorizo during the last 10 minutes of cooking.
Ingredients:
- 3 lb. chicken thighs, breast halves and/or drumsticks
- Salt and freshly ground pepper, to taste
- 3 Tbs. olive oil
- 1 yellow onion, chopped
- 3 roasted red bell peppers, cut into thick strips (see related tip at left)
- 4 large garlic cloves, minced
- 1/4 tsp. saffron threads, crushed
- 2 cups long-grain white rice
- 3 cups chicken broth
- 2 Tbs. chopped fresh oregano
- 1 can (14 1/2 oz.) diced tomatoes with juices
Directions:
Brown the chicken and vegetables
Preheat an oven to 350°F.
Season the chicken generously with salt and pepper. In a large ovenproof fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 6 minutes total. Transfer the chicken to a plate.
Add the onion, roasted bell peppers and garlic to the drippings in the pan, reduce the heat to medium and sauté until the vegetables are softened, 4 to 5 minutes.
Cook the chicken and rice
Stir the saffron into the vegetables, then add the rice, stirring to coat all the grains. Stir in the broth and oregano and bring to a simmer. Return the chicken and any juices from the plate to the pan. Cover the pan, transfer to the oven and bake for 45 minutes.
Uncover the pan and stir in the tomatoes with their juices. Cover and continue to bake until the rice is tender and most of the liquid is absorbed, about 15 minutes more. Season with salt and pepper. Serve directly from the pan. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
Preheat an oven to 350°F.
Season the chicken generously with salt and pepper. In a large ovenproof fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 6 minutes total. Transfer the chicken to a plate.
Add the onion, roasted bell peppers and garlic to the drippings in the pan, reduce the heat to medium and sauté until the vegetables are softened, 4 to 5 minutes.
Cook the chicken and rice
Stir the saffron into the vegetables, then add the rice, stirring to coat all the grains. Stir in the broth and oregano and bring to a simmer. Return the chicken and any juices from the plate to the pan. Cover the pan, transfer to the oven and bake for 45 minutes.
Uncover the pan and stir in the tomatoes with their juices. Cover and continue to bake until the rice is tender and most of the liquid is absorbed, about 15 minutes more. Season with salt and pepper. Serve directly from the pan. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
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(19)
Rated 3 out of
5
by
Beachgirl from
OK but needs improvement
This was ok but not full of flavor. I'll try it again a few more times but it does need a pick up in flavor.
Date published: 2017-05-07
Rated 5 out of
5
by
Cookiegirl52 from
So good!
I've been making this recipe for quite a while now (after trying many versions) and this one is the favorite. I switch it up from time to time, but the recipe is very good as written. I do usually add frozen baby peas and olives. Everyone is excited that I'm making it for tonight's dinner. I'm going to try the suggestion to make it more paella-like and adding some seafood and chorizo.
Date published: 2017-04-09
Rated 3 out of
5
by
avlgirl from
I would recommend with some changes.
I halved the recipe. It was still a LOT for 2. I think the person who put the chopped olives may have been on the right track. Generally, I thought this dish needed more flavor. If I made this again, I would add more salt, or at least the chopped olives. Consider adding lemon juice or lime juice. Cumin would give it more Southwest flavor...and how about a little jalepeno? Just enough to give it some zing.
Date published: 2015-12-31
Rated 5 out of
5
by
Bren76 from
Delicious Meal For The Family
I made this dish for my entire family while visiting at my parents house. They licked the pot clean!
Date published: 2015-06-22
Rated 4 out of
5
by
Msfoodie from
Comfort food
This being one of my favorite childhood dinners, I added green olives and peas to remind me of my mom's arroz con pollo. Kids loved it.
Date published: 2015-02-06
Rated 5 out of
5
by
Trista from
changing up a normal night
Getting a fun and healthy dish is hard on cold days when you want something comforting, this is perfect.
Date published: 2015-01-20
Rated 5 out of
5
by
lee10023 from
Great taste, and looks great too
This is a fantastic meal that also looks great on the table. The pepper roasting is a bit tedious but worth it. Made exactly to recipe with no modifications.
Date published: 2014-12-06
Rated 5 out of
5
by
CookingWhatsGood from
Now that's good food!
Every time we go out to eat Mexican food I get Arroz con Pollo. This is by far the BEST I've ever had. I didn't make it exactly as posted here however. I used the drumsticks because, lets face it, chicken breasts dry out quick and an hour is a long time to cook them. I also used fire-roasted diced tomatoes instead of plain for a little flavor boost. Great dish, I will be making it again!
Date published: 2014-04-04