How To Make One Pan Crispy Arroz Con Pollo
Make a delectable plate of arroz con pollo for dinner tonight! It comes with crispy chicken and seasoned rice for a belly-filling meal.
Serves:
Ingredients
- 5chicken thighsbone in and optional skin on
- salt and freshly ground black pepper
- 1tspgarlic powder
- 1tbspolive oil
- 1large onionchopped
- 6ozshort cut baconor smoked ham, trimmed of all fat, chopped
- 3garlic clovesminced
- 2tspsweet paprika
- ½tspsaffron threadscrushed or ¾ tsp imitation saffron powder
- 2ripened tomatoesvine, diced or 1 small can diced tomatoes with juice
- 1cupfire roasted peppers in garlicjarred, Piquillo, cut into strips
- 1½cupschicken broth
- ½cupdry white wine
- 1½cupslong-grain white riceuncooked
- ¾cupfrozen peasnot thawed
- fresh flat-leaf parsleychopped, for garnish
Instructions
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Preheat an oven to 200 degrees C | 390 degrees F.
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Wash and pat chicken dry with a paper towel.
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Season with salt, pepper and garlic powder.
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Heat a small amount oil in a 10 to 12-inch cast iron pan over medium-high heat until hot but not smoking.
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Sear chicken thighs for 3 minutes on each side, skin-side down, turning once until golden brown on both sides. Transfer chicken to a plate.
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Pour out half of the fat from skillet and add onion and bacon.
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Fry and stir for 5 minutes until onion has softened and bacon has crisped.
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Add the garlic, paprika and saffron; then cook until fragrant.
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Add tomatoes and peppers, then fry until soft.
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Add in the broth and wine, then stir to combine well. Salt to season.
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Add rice and allow to simmer, uncovered, for 5 minutes, while stirring occasionally.
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Return the chicken and any juices from the plate to the pan.
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Cover with a double layer of foil, then transfer to the oven to bake for 40 minutes.
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Uncover the pan and check that rice is tender and the liquid has been absorbed.
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Change oven setting to broil or on medium-high heat.
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Transfer chicken pieces to a clean plate.
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Stir peas through the rice, covering them with the hot rice.
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Place the chicken back on top of the rice and broil for 10 minutes or until the chicken is golden and crisp, and the peas are cooked through.
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Garnish with fresh chopped parsley, serve, and enjoy!
Nutrition
- Calories: 905.22kcal
- Fat: 49.95g
- Saturated Fat: 14.05g
- Trans Fat: 0.21g
- Monounsaturated Fat: 21.89g
- Polyunsaturated Fat: 9.63g
- Carbohydrates: 62.65g
- Fiber: 3.31g
- Sugar: 6.64g
- Protein: 44.60g
- Cholesterol: 213.75mg
- Sodium: 1209.54mg
- Calcium: 63.72mg
- Potassium: 925.55mg
- Iron: 3.52mg
- Vitamin A: 174.62µg
- Vitamin C: 66.36mg
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