How To Make Arroz con Pollo
You can make this arroz con pollo in one pot! All you need are chicken thighs, saffron-infused rice, and a medley of peas, bell peppers, and onions.
- ¼cupdry white wine
- pinchsaffron threads
- 4chicken thighs,bone-in-skin-on, 6 oz each
- kosher salt
- ground pepper
- 1tbspextra-virgin olive oil
- 1onion,medium, finely chopped
- 1red bell pepper,finely chopped
- 1bay leaf
- 2cupschicken broth,plus more if needed
- 1cupshort-grain rice,such as Calasparra, Arborio or Calrose
- 2tbspparsley,chopped, optional
- ¾cupfrozen peas,thawed
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, for 4 to 5 minutes or until browned.
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, for 5 to 7 minutes or until tender. Stir in wine-saffron mixture, ¾ teaspoon salt, ½ teaspoon pepper, and the bay leaf.
Cook for 5 to minutes or until wine is almost completely evaporated. 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.
- Calories: 735.58kcal
- Fat: 37.47g
- Saturated Fat: 9.73g
- Trans Fat: 0.16g
- Monounsaturated Fat: 16.68g
- Polyunsaturated Fat: 7.48g
- Carbohydrates: 53.64g
- Fiber: 2.78g
- Sugar: 5.91g
- Protein: 40.42g
- Cholesterol: 192.74mg
- Sodium: 1095.32mg
- Calcium: 50.98mg
- Potassium: 758.21mg
- Iron: 2.96mg
- Vitamin A: 127.07µg
- Vitamin C: 48.26mg
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