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baking Spanish
Arroz con Pollo Recipe-1321

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Comments: 3


This one-dish chicken and rice meal is served wherever there are Spanish-speaking cooks.

Yield: 4 servings
Prep time: 20 Mins
Cooking time: 45 Mins


  • 2 tbsp olive oil
  • 8 chicken thighs
  • 1 onion, finely sliced
  • 1 green and 1 red bell pepper, both seeded and chopped
  • 2 garlic cloves, finely chopped
  • One 14.5 oz (411g) can chopped tomatoes, drained
  • 1 tsp smoked paprika
  • 1 tsp chopped fresh thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 cup long grain rice
  • Pinch of saffron threads
  • 3¼ cups chicken stock
  • 2 tbsp tomato paste
  • 2 tbsp fresh lemon juice
  • Salt and freshly ground black pepper
  • ¾ cup frozen peas, rinsed



1. Preheat the oven to 350°F (180°C). Heat 1 tbsp of the oil in a large flameproof casserole dish over high heat. Add the chicken thighs and brown, turning once, about 5 minutes. Transfer chicken to a plate and set aside.

2. Pour the remaining 1 tbsp oil to the casserole and reduce the heat to medium. Add the onion and cook about 3 minutes, until softened. Stir in the green and red peppers and garlic and cook for 5 minutes, until they soften. Add the tomatoes, smoked paprika, thyme, oregano, and bay leaf, then stir in the rice. Stir for 1-2 minutes.

3. Crumble in the saffron, then stir in the stock, tomato paste, and lemon juice. Season with salt and pepper.

4. Return the chicken thighs to the casserole, nestling them in the rice. Cover and bake for 15 minutes. Add the peas and bake for 10 minutes more, or until the rice is tender and has completely absorbed the cooking liquid. Serve immediately, while still hot.


Nutritional Benefits: low fat by removing chicken skin.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

615kcal (31%)
93mg (9%)
80mg (133%)
97mcg RAE (3%)
102mg (34%)
818mg (34%)
7g (33%)
27g (42%)
6mg (32%)

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  • SteveZStein

    02.07.15 Flag comment

    Love this recipe, and I've made it many times now. I have found that the cooking times are not sufficient to cook the chicken through. I do 30 min, add the peas, then another 10. Enough to cook the chicken but not dry it out. BTW, if you want Saffron, find an Indian grocery store for reasonable packaging and prices.

  • Kiry88

    05.12.10 Flag comment

    I forgot! All ingredients, except the Chicken, are blended in what is called a SOFRITO. Nobody likes to bite into a garlic, plus onions make the rice 'mushy'. Blend all, then spoon into the boiled chicken parts, the Sofrito Mix.

  • Kiry88

    05.12.10 Flag comment

    In Puerto Rico Saffron is not used, instead is used Annato [Achiote] which has great taste plus beautiful color is added to recipes. Paprika is unecessary when Annato is used. Also much Cheaper! than Saffron. Just extract the seed's color with some oil and heat. Smells great also. Indians used Achiote for face paint also. Seeds produce a fast growing tree with health benefits, like a herb.


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