Arroz Con Pollo

 

 Arroz with Pollo is a fantastic one-pot dinner that tastes fantastic. This chicken and rice supper is really simple to prepare! Gather the family and chow out!

 

Arroz with Pollo translates literally as "rice with chicken." It's a wonderful chicken and rice dish from Spain and Puerto Rico. It is a traditional one-pot dish that is closely similar to Paella.

 

INGREDIENTS

6 bone-in skin-on chicken thighs

salt and black pepper to taste

2 Tbs olive oil

1 Tbs butter

1 onion finely diced

½ red bell pepper finely diced

½ green bell pepper finely diced

2 cloves garlic finely minced

1 tsp cumin

1 tsp oregano

1.75 cups rice

1/2 cup wine

3 cups chicken stock

 

2 bay leaves

½ tsp smoked paprika

pinch saffron threads

1 cup peas frozen

1 cup roasted red peppers sliced

1 tablespoon olive oil, heated in a dutch oven over medium-high heat

Put as much chicken as will fit in the pan without crowding heat for 3-4 minutes, or until the chicken is golden brown on the base. Cook until the opposite side is browned, 3-4 minutes more; the chicken will still be pink on the inside.

Place the chicken on a big dish. Repeat this process until all of the chicken is browned.

Remove all but 1 tablespoon of the oil from the skillet and melt the butter over medium heat.

 

 

Cook, stirring constantly, for 1 minute after adding the garlic, cumin, and oregano.

Add the rice and swirl well to coat each grain with oil, then add the wine and deglaze.

Combine the bay leaves, stock, smoked paprika, and saffron in a mixing bowl. Bring the water to a boil.

Place the chicken on top of the rice and liquids. Reduce the heat to low, cover, and cook until the chicken is cooked, the rice is soft, and most of the liquid has been absorbed (25-30mins)

Sprinkle the frozen peas and red peppers over top.

Cook, covered, until well heated.

Discard the bay leaves before serving.