Arroz Con Pollo

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recipe by Donal Skehan http://donalskehan.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    910
based on 3 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: http://www.donalskehan.com/recipes/arroz-con-pollo-chicken-rice/

recipe updated Feb 17, 2022

Ingredients

  • Chicken thigh icon
    Chicken thigh
    850 g
  • Dried oregano icon
    Dried oregano
    1 tablespoon
  • Sea salt icon
    Sea salt
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch
  • Olive oil icon
    Olive oil
    1 ½ tablespoons
  • Onion icon
    Onion
    2
  • Green bell pepper icon
    Green bell pepper
    2
  • Chili flakes icon
    Chili flakes
    1 ½ teaspoons
  • Garlic clove icon
    Garlic clove
    4
  • White wine icon
    White wine
    75 g
  • Canned tomatoes icon
    Canned tomatoes
    800 g
  • Chicken stock icon
    Chicken stock
    400 g
  • Saffron threads icon
    Saffron threads
    1 pinch
  • Risotto rice icon
    Risotto rice
    250 g
  • Green olives icon
    Green olives
    100 g
  • 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. 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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