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–+ servings

Arroz Con Pollo

Tony Pauley
This is a classic Cuban recipe. The chicken is just falling apart. Paired with the lovely saffron rice, this dish is always a winner.
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Prep Time 5 minutes
Cook Time 1 hour
Course Main Course
Cuisine Cuban
Servings 6 servings
Calories 420 kcal

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
Keyword one pot, rice
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