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Arroz Con Pollo 101

Recipe photo courtesy of Bryan Gardner

When made with an aromatic mix of roasted peppers and saffron, everyday chicken and rice is deliciously transformed into arroz con pollo, a Latin-American favorite. A short-grain rice such as Bomba, from Spain, absorbs the liquid without becoming mushy. Threads of saffron turn it a vibrant red-orange and impart fragrance and flavor.

Source: Martha Stewart Living, April 2016
Total Time Prep Servings




Replace the peppers with 1/4 cup minced ginger. Just before the tomato paste, add 3/4 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 3 cardamom pods; cook 30 seconds.

Omit the saffron and wine. Replace the onion with 8 thinly sliced scallions, and the peppers with 1/4 cup minced ginger and 1 1/2 cups sliced fresh shiitake-mushroom caps. Skip the tomato paste. Replace the peas with blanched broccolini.

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How would you rate this recipe?
  • prettymoonstar1
    2 FEB, 2019
    I love it just the way i
  • MS10087702
    30 JUN, 2018
    Instead of 3 cups of chicken broth, use only 1 cup of chicken broth and use about 2 cups of beer, not fancy beer, the real thing beer. Salt and pepper is a personal taste addition.
  • yvonnekennedy
    5 OCT, 2017
    I agree that it needed more salt and pepper, but otherwise an easy recipe that turned out great.
  • shawl66
    27 SEP, 2016
    Good basic recipe and easy to make but lacking in seasoning. I had never worked with saffron before so I used a small pinch as demonstrated in the cooking video and I could not even detect the flavor in the finished dish. My pallet could stand to use a large pinch and perhaps 3/4 c wine. Also, this recipe never calls for S&P. Seasoning the chicken before browning is a must, which I did, but I wish I had added a pinch of salt onto the onions as they were sautéing and another pinch at the end.

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