Spanish Chicken And Rice (Best Arroz Con Pollo)
User Reviews
4.4
-
Prep Time
10 mins
-
Cook Time
55 mins
-
Total Time
1 hr 5 mins
-
Servings
6
-
Calories
567 kcal
-
Course
Main Course
-
Cuisine
Spanish
Spanish Chicken And Rice (Best Arroz Con Pollo)
Description
Spanish Chicken And Rice begins by seasoning chicken thighs and browning them in olive oil for crispy, golden skin. The pan is then used to sauté minced onion, garlic, red bell pepper, and jalapeño peppers before stirring in paprika and rinsed long grain rice. White wine is added to deglaze and cook off alcohol, followed by diced tomatoes, saffron, bay leaf, chicken broth, salt, and pepper.
The chicken is returned atop the rice mixture, and the pan is covered and baked in the oven until the rice absorbs the liquid and is cooked through, about 30 to 40 minutes. Olives are stirred in just before serving to lend a distinctive salty tang. Parsley is sprinkled on top, providing a hint of herbal freshness.
This recipe is flexible, allowing for the use of drumsticks or boneless breasts with adjusted cooking times. The wine can be omitted without significantly affecting the flavor. Leftovers keep for several days in the refrigerator but do not freeze well due to rice texture changes. Reheat gently with moisture to prevent drying.
Ingredients
Click the highlighted link to purchase the ingredients
- 6 chicken thighs See the notes, bone-in and skin-on
- 1 onion finely minced, large
- 5 garlic finely minced, cloves
- 1 red bell pepper finely chopped
- ½ jalapeno pepper finely chopped
- 3 tablespoon olive oil
- 1 c long grain rice rinsed
- 1 can diced tomatoes
- 1 bay leaf
- 1 ½ c chicken broth low sodium
- ¾ c white wine See the notes, dry
- 2 teaspoon paprika
- ½ teaspoon saffron
- ¼ c green olives halved
- ¼ c black olives halved
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon parsley finely chopped
Instructions
- Preheat the oven 355 F.
- Season chicken with ½ teaspoon of salt and ⅛ of pepper on each side.
- Heat 2 tablespoons of olive oil in a large Dutch Oven pan on a medium heat.
- Cook chicken on both sides for 7 minutes until skin is crispy and brown.
- Transfer chicken to a plate and wipe the pan.
- Heat the remaining tablespoon of olive oil in a pan and saute onion, garlic and both peppers for 3 minutes.
- Add paprika and rice and cook stirring until well coated.
- Add white wine and cook for 3 minutes.
- Stir in saffron, diced tomatoes, bay leaf, remaining salt and pepper, chicken stock and bring to a boil.
- Place chicken on top of rice, cover a pan with an ovenproof lid or aluminium foil and braise in the oven for 30-40 minutes until rice is cooked.
- Remove from the oven, stir in olives.
- Adjust salt and pepper if needed.
- Sprinkle with parsley and serve immediately!
Notes
- Chicken breasts or drumsticks can be substituted, adjusting cooking time accordingly; breast meat requires less cooking.
- If using chicken breast, brown for about 3 minutes per side and reduce oven baking to 20–25 minutes; internal temperature should reach 165°F.
- White dry wine may be omitted; the dish remains flavorful without it.
- Store leftovers refrigerated in an airtight container for up to 3–4 days; avoid freezing due to rice texture changes.
- Reheat refrigerated leftovers in a pan with a splash of water to restore moisture before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 27g | 54% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 906mg | 38% |
| Potassium | 607mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1371IU | 27% |
| Vitamin C | 38mg | 42% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
