Arroz con Pollo (chicken and rice) is a favorite in our house, so a big batch is a requirement. I’ll be using a large braising pot for this recipe. If you don’t have one, a large Dutch oven works just fine. All you’ll need to do is brown the chicken off in two batches.

The traditional Cuban dish is made with short-grain white rice like Arborio. I prefer long-grain white rice. I’m using basmati rice today.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: 1 large braising pot, 1 pair of tongs, 1 set of dry measuring cups, paring knife, chef’s knife, 1 meat-safe cutting board, cutting board, 1 rimmed baking sheet pan

Ingredients:
10 bone-in chicken thighs, skins removed
1/2 cup of olive oil
2 cups of frozen peas, thawed
2 (8-ounce) bags of mini sweet peppers, tops removed, seeded, and sliced into rings
1 large Spanish onion, diced
3 cloves of garlic, minced
1 cup of dry white wine, room temperature (Chardonnay)
1 small pinch of saffron
1 tablespoon of dried Mexican oregano (substitute dried oregano)
2 fresh bay leaves, substitute 1 dried
2 tablespoons of ground turmeric
1 1/2 teaspoons of sweet paprika
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons of black pepper, freshly-ground
2 1/2 cups of long-grain white rice, Basmati rice (rinsed well, see my notes)
1 1/2 quarts of chicken stock, unsalted (substitute unsalted chicken broth)
1/4 cup of Cilantro, roughly chopped

Instructions:
Begin by prepping the garlic, onions, and peppers, and set them aside.
Next, remove the skin from the chicken thighs and any excess fat. Transfer to a rimmed baking sheet and set aside.

Add 1 cup of room-temperature dry white wine to a measuring cup along with a pinch of saffron. Whisk to combine, and set aside.

Season both sides of the chicken with turmeric, Kosher salt, and fresh ground black pepper.

In a large heavy-bottom pot, add olive oil over medium-high heat. Once the oil is hot, arrange the chicken thighs in the pot, smooth side down first. Do not touch or move the thighs for at least 4 to 5 minutes. You’ll know it’s time to flip them when they easily release from the pot, on their own, leaving no chicken stuck to the bottom. Flip the thighs and cook for another 3 to 5 minutes.

While the second side is browning, add the dried oregano in the palm of your hand, and rub your palms together to distribute the oregano over the chicken. This process allows the Mexican oregano to release its oils and become fragrant. Don’t worry if the chicken is not completely cooked; they’ll finish cooking during the braising process. Go ahead and transfer the browned chicken thighs back onto the sheet pan, then set aside.

Reduce the heat to medium, add the diced onions, sweet peppers, and garlic, and season with Kosher salt and fresh ground pepper to taste. Stirring frequently, until tender, 3 to 5 minutes. Pour in the wine/saffron mixture. Using a wooden spoon, scrape all the bits off the bottom of the pot until clean. Continue stirring, and cook until the wine is almost completely evaporated, 3 to 5 minutes.

Return the chicken thighs to the pot. Sprinkle the sweet paprika evenly over the top of all the chicken. Add the bay leaves, rice, and remaining chicken stock, bring to a boil, reduce to a simmer (reduce heat to medium-low), cover, and cook for about 30 minutes. The rice is cooked through, and the chicken (with an internal temperature of 165°F.) is fall-off-the-bone tender.

Add the peas and garnish with finely chopped cilantro.

To Serve: Spoon the rice mixture into the bottom of a porcelain serving bowl, top with two chicken thighs, and finish with a little more cilantro. Serve hot.

There you have it, my Arroz con Pollo.

Notes:
1) Fill a large mixing bowl with cold water. Add the rice. Stir occasionally, allowing any starch from the rice to release into the water. Rinse a second time or until the water remains clear. This will ensure the rice won’t get clumpy in the finished dish.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/