Arroz Con Pollo

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recipe by Donal Skehan

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
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.

Inspired by:

recipe updated Jan 2, 2020


  • Chicken thigh icon
    Chicken thigh
    850g (about 4½)
  • Dried oregano icon
    Dried oregano
    1 tbsp (2g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch
  • Olive oil icon
    Olive oil
    1.5 tbsp (22ml)
  • Onion icon
    2 (280g)
  • Green bell pepper icon
    Green bell pepper
    2 (300g)
  • Chili flakes icon
    Chili flakes
    1.5 tsp (1g)
  • Garlic clove icon
    Garlic clove
  • White wine icon
    White wine
    75ml (5⅛ tbsp)
  • Canned tomatoes icon
    Canned tomatoes
    800g (about 2)
  • Chicken stock icon
    Chicken stock
    400ml (1¾ cups)
  • Saffron threads icon
    Saffron threads
    1 pinch
  • Risotto rice icon
    Risotto rice
    250g (about 1¼ cups)
  • Green olives icon
    Green olives
    100g (about ¾ cup)
  • Salt & pepper icon
    Salt & pepper
    as needed


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

Step preview

  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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