Easy Arroz con Pollo

My mom doesn’t cook very much these days, so when my family and I visit, she and I cook together. When we recently stayed with her over spring break, I forwarded a couple of new recipe emails to try. More fun that way!

As a loyal Good Morning America fan I am not sure why I receive Today show recipe emails, but some of them do catch my eye. This recipe was adapted from Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food by Joanne Weir, via today.com. I adjusted the cooking times, used boneless, skinless chicken thighs instead of a whole chicken, doubled the garlic and peas, incorporated chicken stock, and omitted the olives (I’m not a fan.). My mom added the olives to her leftovers!

This is a delicious one-pot dish with a lovely, colorful presentation. I made it again when we came home. 🙂

Yield: Serves 6 to 8

  • 3 pounds boneless skinless chicken thighs, about 10
  • coarse salt and freshly ground black pepper
  • 2 1/2 teaspoons dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, seeded and cut lengthwise into 1/2-inch-wide pieces
  • 8 garlic cloves, minced
  • 1 teaspoon saffron threads
  • 1/8 teaspoon red chile flakes
  • pinch of freshly grated nutmeg
  • 28 oz can peeled, seeded, and diced tomatoes (or 2 1/2 cups diced fresh tomatoes)
  • 1/2 cup Sauvignon Blanc or other dry white wine
  • 2 1/2 cups chicken stock or water
  • 2 cups Spanish Bomba or other short-grain white rice (I used white Basmati rice)
  • 1/2 cup pitted Spanish green olives, sliced, optional
  • 2 cups fresh or frozen shelled English peas
  1. Rub the chicken pieces all over with 1 teaspoon salt, lots of black pepper and the oregano. Place in a large bowl, cover, and set aside in the refrigerator for 1 hour.
  2. Preheat the oven to 350°F, preferably on convection.
  3. In an 8-quart Dutch oven or other heavy pot (I used enameled cast iron.), heat the oil over medium-high heat.
  4. Working in batches if necessary to avoid crowding, add the chicken pieces in a single layer and cook, turning as needed, until golden on all sides, about 10 minutes. Transfer the chicken to a plate.
  5. Return the pot to medium-high heat and add the onion, bell pepper, garlic, saffron, chile flakes, nutmeg and 1/2 teaspoon salt. Cook, stirring often, until the vegetables have softened, about 10 minutes.
  6. Increase the heat to high, add the tomatoes, 2½ cups water or stock, the wine, and the chicken, and bring to a boil. Cover the pot and place in the oven for 20 minutes.
  7. Remove the pot from the oven, add the rice, olives (if using), and 1/2 teaspoon salt (if using water instead of stock), and stir well.
  8. Re-cover the pot, return it to the oven, and cook for another 30 minutes.
  9. Retrieve the pot again, add the peas and fluff the rice with a fork. Re-cover the pot and return it to the oven for a final 5 to 10 minutes. At this point, the rice and the chicken will be tender and the liquid will be absorbed.
  10. Remove from the oven and let stand, covered, for 10 minutes before serving. Adjust seasoning, if necessary, and serve.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

20 responses to “Easy Arroz con Pollo

  1. Oh my goodness Josette! What a pot-full of yummy! I have not made this in eons! That darn saffron is so expensive, but wow the color, right?

  2. I used to make this year’s ago and it was wonderful! I think I got tired of my husband always picking out the olives. They’re like the highlight of the whole dish to me!!! Pretty!

  3. This looks like pure comfort food Josette; yummy 😉

  4. This looks so, so delicious Josette!! Love that it is a one-pot meal!!

  5. This looks and sounds like a delicious dish!

  6. This looks and sounds wonderful. I love the way all of these flavors work together.

  7. So you pretty much just remade the entire recipe! Looks scrumptious. I’ve tried this variations of this dish several times but always with a little mixed success – you’ve hit it on the head – I love the idea of the saffron and nutmeg. That rice looks incredible.

  8. Pingback: Easy Arroz con Pollo | homethoughtsfromabroad626

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