Arroz Caldoso de Pollo (Soupy Rice with Chicken)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Calories
660 kcal
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Course
Main Course, Soup
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Cuisine
Spanish
Arroz Caldoso de Pollo (Soupy Rice with Chicken)
Description
This Arroz Caldoso de Pollo recipe centers on browning seasoned, skinless chicken thighs to develop flavor, then cooking them with sautéed onions, green bell peppers, grated tomatoes, garlic, and dry white wine. The ingredients simmer gently in water with saffron threads until the chicken is fork-tender and the broth slightly reduced. The short-grain bomba rice is added to absorb the cooking liquid without becoming mushy, maintaining a soupy texture characteristic of this dish. The ground almond and parsley picada is incorporated to enrich the broth with a subtle nuttiness and fresh herbaceousness.
The dish combines savory chicken with a saffron-tinged, aromatic broth and creamy rice, perfect as a comforting meal on its own. While best enjoyed fresh to maintain the soupy consistency, additions like mushrooms or spring vegetables can be added seasonally to vary the flavor.
Enjoy this dish warm with its broth plentiful, noting that left overs will thicken as the rice absorbs more liquid over time.
Ingredients
- 8 chicken thighs about 2 ¾ to 3 pounds, skin on, bone in
- kosher salt
- 1 ½ tablespoons extra-virgin olive oil
- 1 onion finely chopped, medium
- 1 green bell pepper finely chopped, sweet Italian or ½ small
- 2 tomato halved crosswise, seeded and grated down to the skin, skins discarded, medium, ripe
- 4 cloves garlic minced
- 1 cup white wine dry
- 8 cups water
- 2 tablespoons almond meal or 12 unsalted skinless toasted almonds, 14 grams
- 1 tablespoon parsley minced, fresh flat-leaf
- 1 ⅓ cups bomba rice 250 grams or Calasparra rice or another short or medium-grain Spanish rice
- 1 pinch saffron threads
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
- Best eaten the day it is made to enjoy the soupy texture before the rice absorbs too much broth.
- Add seasonal vegetables such as mushrooms in autumn or peas in spring for variation.
- The almond and parsley picada enriches the broth with nutty, fresh flavors.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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