One Pan Crispy Spanish Chicken and Rice (Arroz Con Pollo)
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
5 Serves
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Calories
356 kcal
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Course
Main Course, Dinner
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Cuisine
Spanish
One Pan Crispy Spanish Chicken and Rice (Arroz Con Pollo)
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One Pan Spanish Chicken and Rice, or Arroz Con Pollo as we call it...all cooked in one pan...including the Crispy Chicken!
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Ingredients
- 5 pieces chicken thigh , bone in and optional skin on
- 2 pinches salt freshly ground
- 2 pinches black pepper freshly ground
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 large onion chopped
- 6 oz Bacon chopped, shortcut, trimmed of all fat, 6 pieces
- 3 cloves garlic minced
- 2 teaspoons paprika sweet
- ½ teaspoon saffron or ¾ teaspoon imitation saffron powder is fine to use, crushed threads
- 2 medium tomatoes diced, or 1 small can diced tomatoes including juice, vine ripened
- 1 cup piquillo peppers cut into strips, jarred, fire roasted, in garlic
- 1 ½ cups water or use chicken broth, mixed with 2 teaspoons vegetable stock powder
- ½ cup white wine See Notes, dry
- 1 ½ cups long-grain white rice
- ¾ cup peas not thawed, frozen
- 1 handful parsley for garnish, chopped fresh flat-leaf
Instructions
- Preheat an oven to 200℃ | 390℉. Wash and pat chicken dry with a paper towel. Season with salt, pepper and garlic powder. Heat a small amount oil in a 10-12 inch cast iron pan over medium-high heat until hot but not smoking. Sear chicken thighs skin-side down, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
- Pour out half of the fat from skillet and add onion and bacon. Fry, stirring, until onion has softened and bacon has crisped (about 5 minutes). Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the stock (or broth) and wine, stirring all ingredients to combine well. Salt to season (if needed)
- Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate to the pan; cover with a double layer of foil and transfer to the oven to bake for 40 minutes.
- Uncover the pan and check that rice is tender and the liquid has been absorbed. Change oven setting to grill/broil (on medium-high heat - depending on your oven). Transfer chicken pieces to a clean plate; stir peas through the rice, covering them with the hot rice as much as possible; place the chicken back on top of the rice and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the peas are cooked through. Garnish with fresh chopped parsley.
Notes
- If you don't have a cat iron skillet, any heat proof pan would work OR cook first in a normal frying pan, then transfer over to an oven proof baking dish.*The wine can be replaced with more stock or broth if you like, but wine adds a beautiful flavour to the rice.
Nutrition Information
Show Details
Calories
356kcal
(18%)
Carbohydrates
59g
(20%)
Protein
13g
(26%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
1mg
(0%)
Sodium
1259mg
(52%)
Potassium
334mg
(7%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1663IU
(33%)
Vitamin C
48mg
(53%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serves
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 1259mg | 52% |
| Potassium | 334mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1663IU | 33% |
| Vitamin C | 48mg | 53% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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