Arroz con Pollo
Arroz con Pollo (chicken and rice) is a favorite in our house, so a big batch is a requirement
Equipment
- 1 braising pot Large
- 1 pair of tongs
- 1 Set of dry measuring cups
- 1 paring knife
- 1 chef's knife
- 2 cutting boards 1 meat-safe
- 1 rimmed baking sheet pan
Ingredients
- 10 bone-in chicken thighs Skins removed
- 1/2 cup olive oil
- 2 cups 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 garlic Minced
- 1 cup dry white wine Room temperature (Chardonnay)
- 1 small pinch saffron
- 1 tbsp Mexican oregano (substitute dried oregano)
- 2 fresh bay leaves Substitute 1 dried
- 2 tbsps ground turmeric
- 1 1/2 tsps sweet paprika
- 1 1/2 tbsps kosher salt
- 1 1/2 tsps black pepper Freshly-ground
- 2 1/2 cups long grain white rice Basmati rice (rinsed well, see my notes)
- 2 1/2 quarts chicken stock Unsalted (substitute unsalted chicken broth)
- 1/4 cup 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.