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Arroz Caldoso de Pollo (Soupy Rice with Chicken)
5 from 15 votes

Arroz Caldoso de Pollo (Soupy Rice with Chicken)

Arroz Caldoso de Pollo is a Spanish soupy rice dish made with bone-in chicken thighs simmered in a fragrant broth seasoned with saffron, garlic, tomato, bell pepper, and almonds. The rice is cooked in the flavorful broth until tender but still loose, creating a moist, stew-like consistency that highlights the aromatic spices and tender chicken. The inclusion of a blended almond and parsley picada adds body and depth to the broth.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 4 servings
Calories: 660 kcal
Course: Main Course, Soup
Cuisine: Spanish

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

    Cup of Yum
  1. Remove the skin from the chicken and season with salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 660

% 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.