Arroz Con Pollo Recipe
Chicken and rice cooked with saffron.
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Ingredients
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Protein
Grains
Liquids
Vegetables
Spices
Garnish
Method
Preparation
- 1
Cooking
- 2
Brown the Chicken
In a large paella pan or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the marinated chicken thighs, skin-side down, and brown for about 5-7 minutes on each side. Remove the chicken and set aside.
- 3
- 4
Add the Rice
Stir in the long-grain rice and toast in the vegetable mixture for about 2 minutes.
- 5
Add Liquid and Spices
Pour in the chicken broth and add the saffron threads, diced tomato, and frozen peas. Stir well. Place the browned chicken thighs back into the pot.
- 6
Cook the Rice
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
