Arroz Con Pollo

by

Donal Skehan

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

4

Total Time

40mins

Calories

910

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-image
    Ingredients

  • Chicken thigh icon
    Chicken thigh850 g
  • Dried oregano icon
    Dried oregano1 tablespoon
  • Sea salt icon
    Sea salt1 pinch
  • Black pepper icon
    Black pepper1 pinchfreshly ground
  • Olive oil icon
    Olive oil1 ½ tablespoons
  • Onion icon
    Onion2
  • Green bell pepper icon
    Green bell pepper2sliced
  • Chili flakes icon
    Chili flakes1 ½ teaspoons
  • Garlic clove icon
    Garlic clove4finely chopped
  • White wine icon
    White wine75 g
  • Canned tomatoes icon
    Canned tomatoes800 g
  • Chicken stock icon
    Chicken stock400 g
  • Saffron threads icon
    Saffron threads1 pinch
  • Risotto rice icon
    Risotto rice250 g
  • Green olives icon
    Green olives100 gpitted, crushed
  • Salt & pepper icon
    Salt & pepperas needed
    Method

  • 1. Add chicken thighs, dried oregano, sea salt and black pepper to a clean large mixing bowl
  • 2. Toss until coated then set aside
  • 3. Line a clean plate with paper towels
  • 4. Heat a clean Dutch oven
  • 5. Add olive oil to the Dutch oven
  • 6. Transfer chicken to Dutch oven
  • 7. Cook each side until golden brown
  • 8. Transfer chicken to a plate
  • 9. Add olive oil, onion and green bell pepper to the Dutch oven
  • 10. Sauté until softened - 7 min
  • 11. Add chili flakes and garlic clove
  • 12. Cook until fragrant while stirring occasionally - 1 min 30 sec
  • 13. Add white wine
  • 14. Simmer - approx 2 min
  • 15. Add canned tomatoes, chicken stock, saffron threads, risotto rice and green olives
  • 16. Add the chicken back to the Dutch oven and cover
  • 17. Simmer until tender while stirring occasionally - 20 min
  • 18. Season with salt & pepper generously

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