How to Make Arroz Con Pollo
Arroz Con Pollo 101
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. The hearty dish works well for a weeknight supper—or a weekend fiesta. Here's how to make it step-by-step, plus scrumptious next-level variations.
1. Soak saffron and brown chicken
Preheat oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Heat oil in a large straight-sided ovenproof skillet over medium-high. Add chicken and cook, skin-side down, until golden brown, 5 to 6 minutes. Turn and brown other sides, about 1 minute. Remove from skillet.
2. Cook aromatics
Pour off all but 3 tablespoons fat from skillet. Add onion, garlic, and peppers; cook over medium-high until onion is translucent, about 3 minutes. Stir in tomato paste; cook 30 seconds more.
3. Sauté rice and add liquid
Stir in rice to coat with fat and toast, about 30 seconds. Add wine mixture; cook until completely evaporated, about 30 seconds. Stir in bay leaves, broth, and 1 1/2 teaspoons salt.
4. Boil and bake
Return chicken, skin-side up, to pan. Bring liquid to a full boil. Cover and bake in oven until liquid is absorbed, rice is tender, and chicken is cooked through, about 25 minutes. Add peas; cover and let stand 15 minutes before serving.
Step up the wow factor with one of these optional ingredients.
For a briny burst with each bite, add 1 cup of any mild, meaty variety, such as Castelvetrano, with the broth in step 3.
Stir in 1 or 2 chopped anchovy fillets when cooking the vegetables in step 2. The result? An umami note without any fishiness.
Think of these as intense little nuggets of piquancy. Add 1 or 2 tablespoons with the broth in step 3.