Arroz con Pollo
User Reviews
5
Arroz con Pollo
Description
Arroz con Pollo combines seasoned chicken thighs with a sofrito base of onion, red bell pepper, and garlic, cooked in extra-virgin olive oil. A splash of dry white wine and saffron threads infuse the dish with subtle aroma and color. After browning the chicken, rice and chicken broth are added and the whole pan is baked, allowing the rice to absorb flavors and the chicken to cook through evenly. Peas stirred in at the end add a fresh contrast.
The chicken achieves a golden skin and tender texture while the rice becomes soft but distinct. The saffron adds both a subtle floral note and a warm hue. Baking the dish covered helps meld flavors and create a uniform texture throughout.
Serve Arroz con Pollo as a complete meal on its own to enjoy the combination of juicy chicken and savory rice. It suits family dinners or comfort food occasions where an all-in-one entrée is welcome. A sprinkle of fresh chopped parsley brightens the presentation and adds freshness.
Ingredients
- 1/4 cup white wine dry
- saffron pinch, threads
- 4 chicken thighs 6 ounces each, bone-in, skin-on
- kosher salt freshly ground
- black pepper freshly ground
- 1 tablespoon extra-virgin olive oil
- 1 onion finely chopped, medium
- 1 red bell pepper finely chopped
- 2 teaspoons garlic minced
- 1 bay leaf
- 2 cups chicken broth plus more if needed
- 1 cup short-grain rice such as Calasparra, Arborio or Calrose
- 2 tablespoons parsley optional, chopped
- 3/4 cup peas thawed, frozen
Instructions
- Preheat the oven to 375 degrees F.
- Combine wine and saffron; let stand until ready to use.
- Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.
- Flip, and cook until golden brown; transfer to a plate.
- Drain any excess oil, leaving 1 teaspoon of oil in the pan.
- Reduce heat to medium and cook onion, red bell pepper and garlic, stirring often, until tender, 5 to 7 minutes. Stir in wine-saffron mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the bay leaf.
- Cook until wine is almost completely evaporated, 5 to 10 minutes. Add chicken thighs, broth and rice; bring to a simmer.
- Cover the pan and place it in the oven. Bake for 30 minutes.
- Remove the pan from the oven. Stir the peas into the rice.
- Top with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 55g | 18% |
| Protein | 32g | 64% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 145mg | 48% |
| Sodium | 815mg | 34% |
| Potassium | 730mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 68mg | 7% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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