This recipe does utilize a few ingredients that you might not have in your pantry. Do you own a vial of saffron? If not, you should buy some. It can be a bit pricey, but a little goes a long way and it lasts for a really long time. You’re also going to want to buy some high quality green olives for this dish because they’re a major part of the flavor profile. Be sure to taste your olives before you season your dish, my olives were a bit saltier than usual so I scaled back on the amount of salt in the rice. This recipe also uses a short grain rice. If you want to be really authentic, get yourself some Calasparra rice, that’s what they use in Spain. Otherwise you can use an arborio rice, pearl rice or a calrose rice, which is the inexpensive short grain rice available in my grocery store.

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Spanish Arroz Con Pollo (Chicken with Rice)
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A complete meal of Spanish Chicken with Rice (Arroz con Pollo) - all in one pot!
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Ingredients
  1. ¼ cup dry white wine
  2. Pinch of saffron threads
  3. 4 bone-in skin-on chicken thighs (6 ounces each)
  4. Kosher salt and freshly ground pepper
  5. 1 tablespoon extra-virgin olive oil
  6. 1 medium onion, finely chopped
  7. 1 tablespoon minced garlic
  8. 2 roma tomatoes, diced plus more for garnish if desired
  9. 1 bay leaf
  10. 2 cups chicken stock, plus more if needed
  11. 1 cup short-grain rice, such as Calasparra, Arborio or Calrose
  12. 1 cup small pimiento-stuffed green olives
  13. 2 tablespoons chopped parsley (optional)
Instructions
  1. Combine wine and saffron; let stand until ready to use.
  2. Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.
  3. Flip, and cook until golden brown; transfer to a plate.
  4. Reduce heat to medium and cook onion and garlic, stirring often, until tender, 5 to 7 minutes. Add tomato, and cook, stirring often, for 5 minutes. Stir in wine-saffron mixture, ¾ teaspoon salt, ½ teaspoon pepper, and the bay leaf.
  5. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken thighs, stock, rice, and olives; bring to a simmer.
  6. Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, ½ cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper and garnish with parsley and extra diced tomatoes.
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