Arroz Con Pollo
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 people
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Calories
1025 kcal
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Course
Main Course
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Cuisine
Spanish
Arroz Con Pollo
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Arroz con pollo (rice with chicken), similar to paella, is a popular dish in Spain and Latin America with regional variations depending on the country.
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Ingredients
- 2½ cups bomba rice white variety
- 4 chicken thighs
- 2½ cups chicken broth (boiling hot)
- ¾ cup white wine dry
- 2 carrot cut into rings
- 3 tablespoons pea
- 1 onion , grated
- 6 cloves garlic , grated
- ½ cup extra virgin olive oil
- saffron a few strands
- 2 tablespoons water boiling
- ½ teaspoon Turmeric
- 3 tablespoons salt
- 2 teaspoons ground white pepper or black pepper, freshly ground
- 4 bay leaf
- 2 chicken stock cubes (optional)
- 1 red bell pepper , cut into strips
- 10 green olives or black olives), whole or sliced, pitted
Instructions
- In a large non-stick Dutch oven, heat olive oil over medium heat and sauté onion and garlic for 1 minute, stirring continuously.
- Add the chicken thighs and brown them for 15 minutes on all sides or until golden brown.
- Add the chicken broth, sliced carrots, peas, turmeric, bay leaves, salt and pepper.
- Stir well and frequently for 5 minutes.
- Add the white wine and stir for 5 minutes to evaporate the alcohol.
- Cover and cook over medium heat, stirring every 5 minutes.
- After about 20 to 25 minutes, check that the chicken is tender.
- Once the chicken is cooked, remove the thighs then add the rice and, optionally, the 2 chicken stock cubes.
- Cover the pot for 5 minutes, then uncover and replace the chicken thighs.
- Turn off the heat, cover and let sit for 10 minutes.
- Finally, serve and add the bay leaves and / or strips of red pepper and olives for garnish.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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