Arroz Caldoso de Pollo (Soupy Rice with Chicken)

Name: Arroz Caldoso de Pollo (Soupy Rice with Chicken)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 8 skin-on bone-in chicken thighs; kosher salt; 1 ½ tablespoons extra-virgin olive oil; 1 medium onion; 1 sweet Italian green pepper or ½ small green bell pepper; 2 medium ripe tomatoes; 4 cloves garlic; 1 cup dry white wine; 8 cups water; 2 tablespoons (14 grams) almond meal; 1 tablespoon minced fresh flat-leaf parsley; 1 ⅓ cups (250 grams) bomba or Calasparra rice or another short or medium-grain Spanish rice; 1 pinch saffron threads

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5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings
4 servings
Calories
660 kcal
Course
Main Course, Soup
Cuisine
Spanish

Arroz Caldoso de Pollo (Soupy Rice with Chicken)

Megan Mendez

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Arroz Caldoso is a Spanish dish featuring soupy brothy rice. It can feature different types of meat or seafood, but in this case chicken thighs are braised in the flavorful liquid until they practically fall apart. This extremely comforting dish falls somewhere between a soup and a stew.

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Ingredients

Servings

8 skin-on bone-in chicken thighs (about 2 ¾ to 3 pounds)
kosher salt
1 ½ tablespoons extra-virgin olive oil
1 medium onion finely chopped
1 sweet Italian green pepper or ½ small green bell pepper finely chopped
2 medium ripe tomatoes halved crosswise, seeded and grated down to the skin, skins discarded
4 cloves garlic minced
1 cup dry white wine
8 cups water
2 tablespoons (14 grams) almond meal (or 12 unsalted skinless toasted almonds)
1 tablespoon minced fresh flat-leaf parsley
1 ⅓ cups (250 grams) bomba or Calasparra rice or another short or medium-grain Spanish rice
1 pinch saffron threads

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Instructions

Remove the skin from the chicken and season with salt.
In a Dutch oven or another heavy pot, heat the olive oil over medium heat. Add the chicken flesh-side down and cook until lightly browned, about 7 to 9 minutes.
Flip over the chicken pieces, then add the onions and peppers and cook for another 3 minutes or so until the onions and peppers start to sweat down and soften.
Add the grated tomatoes, stir to coat, and continue to cook another 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and simmer for 10 minutes.
Cover with water and season generously with salt. Raise the heat to bring to a boil, then lower the heat, and gently simmer uncovered for about 45 minutes, until the chicken is fork tender and the liquid has reduced a bit.
Meanwhile prepare a picada by adding the almond meal or almonds, parsley, and 2 to 3 tablespoons of the simmering liquid to a small food processor and blending until smooth.
Taste the simmering liquid and add more salt if needed. To the simmering pot, sprinkle in the rice and the saffron, crushing it between your fingers, and stir in the picada. Cook uncovered until the rice grains are nearly tender but still have a definite al dente bite to them, 14 to 16 minutes, depending on the rice.
Remove the pot from the heat and let it sit covered for 3 to 4 minutes. Taste and adjust seasonings if necessary. Ladle into bowls and serve immediately. The rice will continue to absorb the liquid the longer it sits.

Notes

This soupy rice is best the day it is made. The rice will soak up the broth the longer is sits and become less soupy (though it will still be delicious).
To shake things up a bit, in autumn, add a handful of mushrooms, or in the spring add some trimmed artichokes or fresh shucked peas or fava beans.
Adapted from Spain

Nutrition Information

Show Details

Calories 660kcal (33%) Carbohydrates 55g (18%) Protein 50g (100%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 240mg (80%) Sodium 136mg (6%) Potassium 244mg (7%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 660 kcal

% Daily Value*

Calories	660kcal	33%
Carbohydrates	55g	18%
Protein	50g	100%
Fat	22g	34%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	240mg	80%
Sodium	136mg	6%
Potassium	244mg	5%
Fiber	2g	8%
Sugar	4g	8%