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Arroz Con Pollo

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Recipe photo courtesy of Bryan Gardner

This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

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86
  • kelliweavericl
    23 MAY, 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.
    Reply
  • srqabqgmailco
    9 JAN, 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.
    Reply
  • nenamolleda
    29 DEC, 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!
    Reply
  • MS11650373
    20 NOV, 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.
    Reply
  • Florida Mama
    11 JUL, 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.
    Reply
  • debs121212
    17 JUN, 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
    Reply
  • MS10327130
    4 JAN, 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.
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  • winnerjo
    10 NOV, 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.
    Reply
  • margaretcooks
    5 NOV, 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.
    Reply
  • david4mets
    3 NOV, 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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