Arroz Con Pollo Recipe

Arroz Con Pollo Recipe

Arroz Con Pollo is a delicious and easy-to-make Spanish dish, arroz con pollo is a pan of fried rice containing chicken thighs, turmeric rice, and some healthy vegetables.

Have you tried the Shrimp Fried Rice recipe? The dish is very tasty, only requires a few simple seasonings, but has an extraordinary taste. I will invite you to try Arroz Con Pollo, this is fried rice filled with vegetables and chicken. You will not be able to miss it one bit.

In Spanish, Arroz Con Pollo means Chicken with rice, chicken and saffron rice cooked with some simple spices, such as, onion, peas, and red peppers. Making it one of the perfect dishes, on a busy work day, you can make this dish very easily. In Spain, this dish is very popular, of course you can find it in restaurants.

I highly recommend you, to make it yourself at home. At first glance, this dish is almost similar to paella, and this dish is also popular in several Latin American countries.

Arroz Con Pollo Recipe

Arroz Con Pollo's recipe, first starts with chicken thigh skin cooked until cooked, then combined with chicken broth, turmeric, rice and some vegetables. Very easy to make. One material that is slightly expensive, is Safron. Do you have it? If you don't have it, you can skip it. Of course, if you have saffron, it will add a unique and aromatic flavor to the Arroz Con Pollo.

Ingredients

• dry white wine (1/4 cup)
• saffron threads (optional)
• 4 bone-in skin-on chicken thighs
• Kosher salt
• freshly ground black pepper
• 2 parsley tbspns (chopped)
• 3/4 cup frozen peas thawed
• 1 tbspn extra-virgin olive oil
• 1 medium onion (chopped)
• 1 red bell pepper (chopped)
• 2 tspns minced garlic
• 1 bay leaf
• 2 cups chicken broth
• 1 cup of short-grain rice

Instructions

1. First, start by heating the oven to 375 degrees F.
2. Next, mix turmeric and wine, let stand for several hours.
3. Next, seasoning the chicken on both sides using pepper and salt.
4. Heat the oil, use a large skillet and use medium-high heat, cook the chicken until browned for 4-5 minutes, place it on a plate and set aside.
5. Drain the remaining oil, leaving 1 tablespoon of oil in the pan.
6. Reduce the heat, cook the red peppers, onion, and garlic, stirring until soft for 5-7 minutes.
7. Stir the turmeric-wine mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper and bay leaf.
8. Cook wine for 5-10 minutes, add chicken legs, rice and broth, then bring to a boil.
9. Cover the pan and place it in the oven, bake for 30 minutes, remove the pan from the oven, add the peas, and place the parsley on top.