The Arroz con pollo recipe one-dish chicken and rice meal is served wherever there are Spanishspeaking cooks.
Ingredients:
2 tbsp olive oil
8 chicken thighs
1 onion, finely sliced
1 green and 1 red bell pepper, both seeded and chopped
2 garlic cloves, finely chopped one 14.5oz (411g) can chopped tomatoes, drained
1 tsp smoked paprika
1 tsp chopped fresh thyme
1 tsp dried oregano
1 bay leaf
1 cup long-grain rice
pinch of saffron threads
31⁄4 cups chicken stock
2 tbsp tomato paste
2 tbsp fresh lemon juice
salt and freshly ground black pepper
3⁄4 cup frozen peas, rinsed
Method:
1 Preheat the oven to 350°F (180°C). Heat 1 tbsp of the oil in the casserole dish over high heat. Add the chicken thighs and brown, turning once, about 5 minutes. Transfer the chicken to a plate and set aside.
2 Pour the remaining 1 tbsp oil to the casserole and reduce the heat to medium. Add the onion and cook about 3 minutes, until softened.
3 Stir in the green and red peppers and garlic and cook for 5 minutes, until they soften. Add the tomatoes, smoked paprika, thyme, oregano, and bay leaf, then stir in the rice. Stir for 1–2 minutes.
4 Crumble in the saffron, then stir in the stock, tomato paste, and lemon juice. Season with salt and pepper.
5 Return the chicken thighs to the casserole, nestling them in the rice. Cover and bake for 15 minutes.
6 Add the peas and bake for 10 minutes more, or until the rice is tender and has completely absorbed the cooking liquid. Serve immediately, while still hot.
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| Arroz con pollo recipe |
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