How to Make Arroz Con Pollo
When made with an aromatic mix of roasted peppers and saffron, everyday chicken and rice are deliciously transformed into Arroz con Pollo, a Latin-American favorite. This hearty dish works just as well for a weeknight supper with your family as it does for a weekend get together with your closest friends. And once you know exactly how to make it, we promise it's a recipe you'll go back to time and time again. To that end, we're sharing our top techniques for creating the delicious dish at home.
One of the first things to consider when making any meal is the ingredient list. While chicken and rice might seem pretty straightforward, our arroz con pollo is made with a number of mouthwatering aromatics, some select vegetables, and, of course , the requisite chicken and rice. Before you head to the grocery store, you'll want to make sure you have all of the essential aspects of the dish handy, or else a list of the missing ingredients you need to buy. To start, the aromatics we're using in this recipe include onion, garlic, peppers, and tomato paste. Next, check your spice cabinet. Do you have the necessary seasonings, including saffron, coarse salt, ground pepper, and dry bay leaves? You can't forget about the chicken—we're using about two pounds of either four whole chicken legs or eight bone-in skin-on thighs. We recommend using short-grain rice, like Bomba or Arborio. The rice is going to be sautéed in white wine for a warm, juicy mouthful of flavor with every bite.
While the ingredient list might seem long, the recipe is actually quite simple. Our Arroz con Pollo comes together in just over an hour and only consists of 30 minutes of prep time. To make things even easier, we're showing you how to make it with our step-by-step guide—plus, we have a few next-level variations to make the meal truly your own once you master the basics.
Soak Saffron and Brown Chicken
Preheat the oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Then heat the oil in a large straight-sided ovenproof skillet over medium-high heat. Add chicken and cook, skin-side down, until golden brown; five to six minutes. Then turn and brown other sides, about one minute before removing from the skillet.
Pour off all but 3 tablespoons of fat from the skillet. Then, add onion, garlic, and peppers. Cook it over medium-high heat until the onion is translucent; about three minutes. Stir in tomato paste; cook 30 seconds more.
Sauté Rice and Add Liquid
Stir in rice to coat with fat and toast, about 30 seconds. Add the wine mixture; cook until completely evaporated, about 30 seconds. Stir in bay leaves, broth, and 1 1/2 teaspoons of salt.
Boil and Bake
Return the chicken, skin-side up, to the pan. Bring the liquid to a full boil and cover and bake in the oven until the liquid is absorbed, rice is tender, and chicken is cooked through; about 25 minutes. Add peas before covering; let it stand 15 minutes before serving.
Add Amazing Extras
Incorporating more flavors, like olives, can take your arroz con pollo to the next level. For a briny burst with each bite, add one cup of any mild, meaty variety of olive, such as Castelvetrano, with the broth in step three.
Stir in Anchovies
Stir in one or two chopped anchovy fillets when cooking the vegetables in step two. The result? An umami note without any fishiness.
Sprinkle in Capers
Think of these as intense little nuggets of piquancy. Add 1 or 2 tablespoons with the broth in step three.