Arroz Con Pollo

Name: Arroz Con Pollo
Ingredients: 0.5 cup dry white wine; Pinch of saffron threads; 6 bone-in chicken thighs (about 6 ounces each); Coarse salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 large yellow onion, finely chopped; 2 tablespoons minced garlic; 1 large tomato, chopped; 2 dried bay leaves; 1.5 cups short-grain rice, preferably Valencia; 3 cups low-sodium chicken broth, plus more if needed; 1 cup pimiento-stuffed green olives, drained

3.6

(88)

13 Reviews

By

Martha Stewart Test Kitchen

Updated on February 23, 2021

Servings:

4

This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken thighs, pimiento-stuffed green olives, chopped tomatoes, saffron threads, and bay leaves.

Ingredients

½ cup dry white wine
Pinch of saffron threads
6 bone-in chicken thighs (about 6 ounces each)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
2 tablespoons minced garlic
1 large tomato, chopped
2 dried bay leaves
1 ½ cups short-grain rice, preferably Valencia
3 cups low-sodium chicken broth, plus more if needed
1 cup pimiento-stuffed green olives, drained

Directions

Preheat oven to 375 degrees. In a bowl, combine wine and saffron.
Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.
Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.
Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.

Bryan Gardner