Arroz Con Pollo (Chicken And Rice)

Name: Arroz Con Pollo (Chicken And Rice)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 ½ to 4 ½ pounds chicken parts; 2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil; 1 large onion, chopped; (1 green bell pepper, diced); 4 ounces ham, serrano ham, or cured Spanish chorizo, diced (about ½ cup); 2 cups medium- or long-grain white rice; 3 garlic cloves, minced; 1 tablespoon sweet paprika; 1 teaspoon salt; ½ teaspoon black pepper; 3 cups chicken stock or broth; ½ teaspoon dried oregano; ¼ teaspoon loosely packed saffron threads; 1 cup unthawed frozen peas; ⅓ cup drained pimientos or roasted red peppers, cut into thin 1-inch-long strips; ¼ cup chopped green olives

Cuisine:Spanish

Course:Dinner

20m prep 40m cook 1h 0m ready

4 servings A classic combination with scores of variants around the world. This Spanish-leaning version is tinted with fragrant saffron; for the broth-y, olive-studded Puerto Rican version, see Asopao de Pollo.

Collect

Gather these ingredients - no prep needed yet.

3 ½ to 4 ½ pounds chicken parts
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
(1 green bell pepper, diced)
4 ounces ham, serrano ham, or cured Spanish chorizo, diced (about ½ cup)
2 cups medium- or long-grain white rice
3 garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon salt
½ teaspoon black pepper
3 cups chicken stock or broth
½ teaspoon dried oregano
¼ teaspoon loosely packed saffron threads
1 cup unthawed frozen peas
⅓ cup drained pimientos or roasted red peppers, cut into thin 1-inch-long strips
¼ cup chopped green olives

Let's Cook

Step 1.

Have ready: 3 ½ to 4 ½ pounds chicken parts
Step 2.

Season with: 2 teaspoons salt; 1 teaspoon black pepper
Step 3.

Heat in a Dutch oven over medium-high heat: 2 tablespoons vegetable oil
Step 4.

Add the chicken in batches, without crowding, and cook, turning once, until golden, about 5 minutes each side. Transfer to a platter. Reduce the heat to medium and add to the fat in the pot: 1 large onion, chopped; (1 green bell pepper, diced); 4 ounces ham, serrano ham, or cured Spanish chorizo, diced (about ½ cup)
Step 5.

Cook, stirring occasionally, until the onion is just tender, about 5 minutes. Add and stir to coat with fat: 2 cups medium- or long-grain white rice
Step 6.

Add and cook, stirring, for 1 minute: 3 garlic cloves, minced; 1 tablespoon sweet paprika; 1 teaspoon salt; ½ teaspoon black pepper
Step 7.

Add: 3 cups chicken stock or broth; ½ teaspoon dried oregano; ¼ teaspoon loosely packed saffron threads
Step 8.

Bring to a boil over high heat, scraping the bottom of the pot with a wooden spoon to loosen the browned bits. Place the chicken pieces in the pot and pour in any accumulated juices. Cover the pot and simmer over medium-low heat for 20 minutes. Stir in: 1 cup unthawed frozen peas; ⅓ cup drained pimientos or roasted red peppers, cut into thin 1-inch-long strips; ¼ cup chopped green olives
Step 9.

Cover and cook until the rice is tender, about 5 minutes more. Taste and adjust the seasonings.