Arroz Con Pollo

88 Ratings
  • 5 29
  • 4 15
  • 3 29
  • 2 11
  • 1 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.

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Read the full recipe after the video.

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Servings:
4
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Ingredients

Directions

  • Preheat oven to 375 degrees. In a bowl, combine wine and saffron.

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  • 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.

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Reviews (13)

88 Ratings
  • 5 29
  • 4 15
  • 3 29
  • 2 11
  • 1 4
Martha Stewart Member
09/22/2019
This was AMAZING.. the flavor combinations were wonderful...we want to make it for a dinner for 8 though. Any ideas about how we might go about this?
Martha Stewart Member
06/11/2019
Have made paella and arroz con pollo recipes for a long time. This recipe doesn't need the peas and roasted red pepper pieces nor almonds and the like. And no oregano. It stands on its own. Very flavorful. Tip, buy a flavorful Spanish olive oil and use paella rice or what is suggested as Valencia rice. And, a homemade chicken stock with character of flavor. Using these quality products- although few, make this recipe stand out. Use a good tomato as well. I bought a ripe beef steak tomato and that added a special dimension. Don't be stingy wit the saffron but do not over spice with it ( too much can produce an unwanted medicinal taste). Oh yes, use fresh Bay leaves ( 2 large) for best results. Simplicity and quality earmarks this recipe. Martha, you knocked it out of the ballpark! Yum
Martha Stewart Member
06/28/2018
Only Added extras of what’s already in the recipe: 1/2 C extra olives, extra garlic, tad bit extra wine, the extra additional ingredient was a light sprinkle of smoked paprika - it’s spanish too, so it goes great and I love it! I use all these ingredients all the time, minus the Saffron threads so I wasn’t really expecting anything much different or special but it really was spectacular, comforting and delicious 😋 this will be on a regular rotation in my repertoire Thank you Martha 🍓 you’re still my favorite after all these decades
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Martha Stewart Member
05/23/2016
I just put this into the oven and my house smells amazing. I made many changes and I added peas. I used Chardonnay, used fresh rosemary, sweet peppers. Skipped the tomato, olives, and saffron. Added Aromatics. I know my husband will like it. Also a little turmeric for color. Yellow food is pretty.
Martha Stewart Member
01/09/2016
This dish was a big success at our dinner table last night. There were lots of nice flavors in chicken, rice, tomatoes and olives. Arroz con pollo was not previously welcomed by my family, so it was with great pleasure I saw them eat and enjoy dinner last night. Used medium grain rice...it worked. The olives carry a lot of flavor; next time I might cut them in half before cooking or before serving so the tender palates stay with the meal.
Martha Stewart Member
12/29/2015
I could not find Valencia in the market. Arborio was the only short grain rice I could find, but I don't like the texture of arborio. So, I used medium grain rice. I also used dry vermouth, which I had on hand for a poached pears recipe. Those are the only two changes made due to necessity. The finished result was absolutely delicious. Very easy to make. Will be making this again for a ladies luncheon, and a Spanish guitar tape in the background for atmosphere!
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Martha Stewart Member
11/20/2015
My husband taped the PBS show so I could make this for him. I ordered Spanish rice and saffron from Amazon. I, honestly, thought I heard Martha say a cup of wine but it was supposed to be half. I heard her say to add peppers or eggplant, I added some fancy mushrooms. It was very delicious and reminiscent of a recent Spanish vacation. I will be making it again and will try the correct amount of wine.
Martha Stewart Member
07/11/2015
This was fantastic and so easy! I followed the recipe exactly. As a previous commenter had suggested, the only thing I added was 1/2 cup of frozen peas at the end. Also, I'm not usually a fan of manzanilla olives; however, they gave the dish a nice briny bite.
Martha Stewart Member
06/17/2015
Usually, when I make Aroz con Pollo, I make it Caribbean style, so the chile cud a spicy stew made with chilies, tomatoes, capers and green olives that is served over yellow rice, but when I saw Martha make this on her PBS show, it looked delicious, so we tried it. We loved it. It was simple to make, packed with flavor and really tasty. I let the saffron soak in the wine for an hour, so it had intense color. We made sangria with the rest of the wine using berries and citrus. A perfect meal
Martha Stewart Member
01/04/2015
Delicious Sunday dinner! I used boneless chicken thighs & arborio rice (couldn't find short grain) but cut amount of rice, broth & olives in half for just the two of us. Love the flavors, especially the green olives.
Martha Stewart Member
11/10/2014
This was awesome. It did create a lot of rice, but the taste was outstanding. I made sure to cook down the veggies and wine to the point of almost carmelization. So the flavor was very flavorful. The family LOVED it! thank you, Martha.
Martha Stewart Member
11/05/2014
I made this Arroz Con Pollo recipe last night. We saw Martha make it on TV and it looked delicious. Martha's people didn't get the recipe right online here. This is not a good recipe at all, and I've been a fan of Martha Stewart for over twenty years. There is way too much rice (3 cups raw rice) for 6 chicken thighs, and not enough tomatoes for that amount of rice. It has very little flavor, the chicken is bland and so is the rice, even with the saffron in it. Definitely a thumbs down.
Martha Stewart Member
11/03/2014
What a great recipe! Reminds me of paella. Keeping with the one-pot meal theme, I added frozen peas and carrots in right after I added the rice and olives to the pot for our vegetables. Also added some cayenne pepper and red pepper flakes to give it a little spicy kick to it. The flavors from the rice were just so addicting, we literally just started eating the rice right from the pot when we were cleaning up after dinner. Definitely making this again and inviting guests over for it.
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