Arroz con Pollo
Updated February 23, 2016 
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
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.
2008 Dorling Kindersley
Share This Recipe
You May Also Like
YOUR RECENTLY VIEWED RECIPES
Thanks for your comment. Don't forget to share!
Kiry88 5390285
May 12, 2010
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 5390285
May 12, 2010
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.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
