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Arroz con Pollo

Updated February 23, 2016
(1 Votes)

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

Nutritional Benefits: low fat by removing chicken skin.

4 servings

Preparation Time20 min

Preparation Time - Text20 mins

Cooking Time45 min

Cooking Time - Text45

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 2 hours

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Equipmentbaking/gratin dish

Mealdinner

Taste and Textureherby, savory

Type of Dishcasserole

Ingredients

  • 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

Instructions

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.

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.

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

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.

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.

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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.

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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