Spanish Chicken and Rice (Arroz con Pollo)

Name: Spanish Chicken and Rice (Arroz con Pollo)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 4 bone-in, skin-on chicken thighs; 1 large onion, chopped; 1 red bell pepper, chopped; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water; 1 cup short-grain rice (like bomba or arborio); 2 cups chicken broth; 1 (14.5 ounce) can diced tomatoes, undrained; 1/2 cup frozen peas; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish

EasySpanishPrep: 20 minutesCook: 35 minutesServes 4

A flavorful one-pot dish with chicken, rice, and vegetables, seasoned with saffron, perfect for a satisfying dinner.

Spanish Chicken and Rice (Arroz con Pollo)

Ingredients

•2 tablespoons olive oil
•4 bone-in, skin-on chicken thighs
•1 large onion, chopped
•1 red bell pepper, chopped
•2 cloves garlic, minced
•1 teaspoon smoked paprika
•1/2 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
•1 cup short-grain rice (like bomba or arborio)
•2 cups chicken broth
•1 (14.5 ounce) can diced tomatoes, undrained
•1/2 cup frozen peas
•Salt and freshly ground black pepper to taste
•Fresh parsley, chopped, for garnish

Dietary Info

Dairy-freeNut-free

Instructions

1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken, skin-side down, for 5-7 minutes until golden brown and crispy. Flip and sear for another 3-4 minutes. Remove chicken from the skillet and set aside, leaving the rendered fat in the pan.
2
Add chopped onion and red bell pepper to the skillet. Sauté for 5-7 minutes until softened. Add minced garlic and smoked paprika, cooking for 1 minute more until fragrant.
3
Stir in the short-grain rice, coating it with the vegetables and spices. Pour in the chicken broth, diced tomatoes (with their juice), and the saffron threads steeped in hot water. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
4
Nestle the seared chicken thighs back into the rice mixture, skin-side up. Reduce heat to low, cover the skillet, and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
5
Stir in the frozen peas during the last 5 minutes of cooking. If the rice seems too dry, you can add a little more hot broth. Let the dish rest, covered, for 5 minutes off the heat before serving. Garnish with fresh chopped parsley and serve hot.

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