Arroz Con Pollo
For the full experience, make this recipe with the Drop Recipes app.
recipe by Donal Skehan http://donalskehan.com/
-
- Total Time
- 40mins
-
- Serves
- 4
-
- 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.
Inspired by: http://www.donalskehan.com/recipes/arroz-con-pollo-chicken-rice/recipe updated 17 Feb. 2022
Ingredients
-
- Chicken thigh
- 850 g
-
- Dried oregano
- 1 tablespoon
-
- Sea salt
- 1 pinch
-
- Black pepper
- 1 pinch
-
- Olive oil
- 1 ½ tablespoons
-
- Onion
- 2
-
- Green capsicum
- 2
-
- Chili flakes
- 1 ½ teaspoons
-
- Garlic clove
- 4
-
- White wine
- 75 g
-
- Canned tomatoes
- 800 g
-
- Chicken stock
- 400 g
-
- Saffron threads
- 1 pinch
-
- Risotto rice
- 250 g
-
- Green olives
- 100 g
-
- Salt & pepper
- as needed
Tools
-
Stove
-
Paper towels
-
Plate
-
Large mixing bowl
-
Dutch oven
Step preview
- Add chicken thighs, dried oregano, sea salt and black pepper to a clean large mixing bowl
- Toss until coated then set aside
- Line a clean plate with paper towels
- Heat a clean Dutch oven - medium heat
- Add olive oil to the Dutch oven
- Transfer chicken to Dutch oven
- Cook each side until golden brown - medium heat
- Transfer plate
- Add olive oil, onion and green capsicum to the Dutch oven
- Sauté until softened - 7 min, medium heat
- Add chili flakes and garlic clove to the Dutch oven
- Cook until fragrant while stirring occasionally - 1 min 30 sec, medium heat
- Add white wine to the Dutch oven
- Simmer - 2 min, medium heat
- Add canned tomatoes, chicken stock, saffron threads, risotto rice and green olives to the Dutch oven
- Transfer and cover
- Simmer until tender while stirring occasionally - 20 min, medium heat
- Season with salt & pepper generously