Arroz Con Pollo

by

Donal Skehan

POSTED January 2, 2020 (LAST UPDATED July 27, 2020)

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 thigh

    850 g (about 4 ⅓)

  • Dried oregano icon
    Dried oregano

    1 tablespoon (about 2 g)

  • Sea salt icon
    Sea salt

    1 pinch

  • Black pepper icon
    Black pepper

    1 pinchfreshly ground

  • Olive oil icon
    Olive oil

    1 ½ tablespoons (about 22 ml)

  • Onion icon
    Onion

    2 (about 280 g)

  • Green bell pepper icon
    Green bell pepper

    2 (about 300 g)sliced

  • Chili flakes icon
    Chili flakes

    1 ½ teaspoons (about 1 g)

  • Garlic clove icon
    Garlic clove

    4 (about 24 g)finely chopped

  • White wine icon
    White wine

    75 g (about ¼ cup)

  • Canned tomatoes icon
    Canned tomatoes

    800 g (about 2)

  • Chicken stock icon
    Chicken stock

    400 g (about 1 ¾ cups)

  • Saffron threads icon
    Saffron threads

    1 pinch

  • Risotto rice icon
    Risotto rice

    250 g (about 250)

  • Green olives icon
    Green olives

    100 g (about 10)pitted, crushed

  • Salt & pepper icon
    Salt & pepper

    as 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 content of large mixing bowl to 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 to the Dutch oven
  • 12. Cook until fragrant while stirring occasionally - 1 min 30 sec
  • 13. Add white wine to the Dutch oven
  • 14. Simmer - approx 2 min
  • 15. Add canned tomatoes, chicken stock, saffron threads, risotto rice and green olives to the Dutch oven
  • 16. Transfer content of large mixing bowl to Dutch oven and cover
  • 17. Simmer until tender while stirring occasionally - 20 min
  • 18. Season with salt & pepper generously

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