Arroz Con Pollo

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recipe by Donal Skehan www.donalskehan.com

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    899
based on 1 ratings

Similar to a paella, this all-in-one-pan chicken dish is a dinner that provides hearty comfort with each bite. Short grain rice is a must here, it can be found in most supermarkets.

recipe updated Sep 26, 2018

Ingredients

  • Chicken thigh icon
    Chicken thigh
    850g
  • Dried oregano icon
    Dried oregano
    2g
  • Sea salt icon
    Sea salt
    0g
  • Black pepper icon
    Black pepper
    0g
  • Olive oil icon
    Olive oil
    15ml
  • Onion icon
    Onion
    280g
  • Green bell pepper icon
    Green bell pepper
    300g
  • Chili flakes icon
    Chili flakes
    1g
  • Garlic clove icon
    Garlic clove
    24g
  • White wine icon
    White wine
    75ml
  • Canned tomatoes icon
    Canned tomatoes
    800g
  • Chicken stock icon
    Chicken stock
    400ml
  • Saffron threads icon
    Saffron threads
    1 pinch
  • Risotto rice icon
    Risotto rice
    250g
  • Green olives icon
    Green olives
    100g
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stove
  • kCook icon Paper towels
  • kCook icon Plate
  • kCook icon Large mixing bowl
  • kCook icon Dutch oven

Step preview

  1. Get a clean large mixing bowl
  2. Add chicken thighs
  3. Add dried oregano
  4. Add sea salt
  5. Add freshly ground black pepper
  6. Toss until coated then set aside
  7. Line a plate with paper towels
  8. Heat a Dutch oven
  9. Add olive oil
  10. Transfer chicken to Dutch oven
  11. Cook each side until golden brown
  12. Transfer chicken to plate
  13. Add olive oil
  14. Add onion
  15. Add sliced green bell pepper
  16. Sauté for 7min until softened
  17. Add chili flakes
  18. Add finely chopped garlic clove
  19. Cook for 1min 30s until fragrant while stirring occasionally
  20. Add white wine
  21. Simmer for approx 2min
  22. Add canned tomatoes
  23. Add chicken stock
  24. Add saffron threads
  25. Add risotto rice
  26. Add pitted, crushed green olives
  27. Transfer chicken to Dutch oven and cover
  28. Simmer for 20min until tender while stirring occasionally
  29. Season with salt & pepper generously
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