Arroz Con Pollo


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.


  • ½ cup dry white wine

  • Pinch of saffron threads

  • 6 bone-in chicken thighs (about 6 ounces each)

  • Coarse salt and freshly ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 large yellow onion, finely chopped

  • 2 tablespoons minced garlic

  • 1 large tomato, chopped

  • 2 dried bay leaves

  • 1 ½ cups short-grain rice, preferably Valencia

  • 3 cups low-sodium chicken broth, plus more if needed

  • 1 cup pimiento-stuffed green olives, drained


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

  2. 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.

  3. 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.

  4. 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.

    Arroz Con Pollo
    Bryan Gardner
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