Arroz Con Pollo

The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes (it is the traditional base for paella). Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue.

  • Servings: 6
Arroz Con Pollo

Source: Martha Stewart Living, February 2010


  • 1 cup dry white wine
  • Pinch of saffron
  • 6 chicken thighs (6 ounces each)
  • Coarse salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced garlic (2 to 3 cloves)
  • 1 large tomato, diced
  • 2 dried bay leaves
  • 4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
  • 3 cups short-grain rice, preferably Valencia
  • 1 cup pimiento-stuffed green olives


  1. Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.

  2. Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.

  3. Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.


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