Spanish for Rice with Chicken, this has become one of my go to recipes over the past few years. My niece Rachael lived with us for a while and I think this was her favourite (sorry for spelling…now a Brit). I have since lost the original source, It doesn’t matter as I rarely follow recipes that closely anyway.
Arroz Con Pollo
This is a classic Cuban recipe. The chicken is just falling apart. Paired with the lovely saffron rice, this dish is always a winner.
Equipment
- 1 large Dutch oven with lid
- 1 Knife
- 1 tongs
Ingredients
- 6 chicken thighs
- 1 tbsp olive oil
- 2 red bell peppers diced
- 2 onions medium, diced
- 28 oz tomatoes chopped
- 2 cups rice
- 5 cups chicken stock or water
- 0.4 g saffron
- ½ cup water
- 2 bay leaves
- 1 tbsp garlic minced
- 1 tbsp chillies chopped
- 1 cup peas frozen
- salt
- pepper
Instructions
- Preheat the oven to 375oF/200oC.
- Add saffron to 1/2 cup of water and set aside.
- Season the chicken liberally with salt and pepper.
- Add olive oil to a large Dutch oven and heat over medium heat until nearly smoking.
- Add chicken thighs, skin side down and brown for 7 minutes on the skin side and 3 minutes on the other side.
- Remove the chicken thighs. Set aside.
- Add tomatoes, onion, peppers, garlic and chillies to the Dutch oven and sauté until the liquid is mostly evaporated, about 10 minutes.
- Add the saffron/water mixture and bay leaves and cook until most of the the water has evaporated, another 5 to 10 minutes
- Add the rice and water and stir well to mix.
- Add chicken thighs to the top, skin side up.
- Bring to a simmer.
- Add the lid to the Dutch oven and place in the oven to bake for 30 minutes.
- Thaw frozen peas in warm water while the rest cooks in the oven.
- Remove from the oven, add drained peas and stir everything together to fluff the rice.
- Serve with you favourite bread and enjoy.
Nutrition
Calories: 420kcal
Tried this recipe?Let us know how it was!