Servings
Font
Back
5.0 from 3 votes

Arroz Con Pollo

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.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 people
Calories: 1025 kcal
Course: Main Course
Cuisine: Spanish

Ingredients

  • 2½ cups white bomba rice
  • 4 chicken thighs
  • 2½ cups chicken broth (boiling hot)
  • ¾ cup dry white wine
  • 2 carrots , cut into rings
  • 3 tablespoons peas
  • 1 onion , grated
  • 6 cloves garlic , grated
  • ½ cup extra virgin olive oil
  • A few saffron strands
  • 2 tablespoons boiling water
  • ½ teaspoon Turmeric
  • 3 tablespoons salt
  • 2 teaspoons Freshly ground white pepper (or black pepper)
  • 4 bay leaves
  • 2 chicken stock cubes (optional)
  • 1 red bell pepper , cut into strips
  • 10 pitted green olives (or black olives), whole or sliced

Instructions

    Cup of Yum
  1. In a large non-stick Dutch oven, heat olive oil over medium heat and sauté onion and garlic for 1 minute, stirring continuously.
  2. Add the chicken thighs and brown them for 15 minutes on all sides or until golden brown.
  3. Add the chicken broth, sliced ​​carrots, peas, turmeric, bay leaves, salt and pepper.
  4. Stir well and frequently for 5 minutes.
  5. Add the white wine and stir for 5 minutes to evaporate the alcohol.
  6. Cover and cook over medium heat, stirring every 5 minutes.
  7. After about 20 to 25 minutes, check that the chicken is tender.
  8. Once the chicken is cooked, remove the thighs then add the rice and, optionally, the 2 chicken stock cubes.
  9. Cover the pot for 5 minutes, then uncover and replace the chicken thighs.
  10. Turn off the heat, cover and let sit for 10 minutes.
  11. Finally, serve and add the bay leaves and / or strips of red pepper and olives for garnish.