Arroz con pollo has been prepared in our home many different ways with a Dutch oven or Instant Pot. The recipe is essentially the same with a few tweaks and we love all versions.
I always add extra green olives because I love them.
This version is a colorful and healthy one pot meal from Martha Stewart's One Pot book.
If you are going camping/RVing this can be made on the stove top or just make it the night before you go so you have a hearty meal to heat after setting up camp.
Arroz con Pollo in a Dutch Oven
Ingredients
1/2 cup dry white wine
Pinch of saffron
6 chicken thighs
Coarse salt and freshly ground pepper
2 TB extra-virgin olive oil
1 large onion, finely chopped
2 tablespoons minced garlic (3 fat cloves)
1 large tomato, diced
2 dried bay leaves
1/2 tablespoon salt, 1/4 teaspoon pepper
3 cups homemade or store-bought chicken stock, plus more if needed
1 1/2 cups short-grain rice, I used Valencia
1 cup pimiento-stuffed green olives
Directions
Preheat oven to 350 F.
Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook chicken, skin side down, until browned, 6 to 7 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate. Drain all but 2 TB fat.
Reduce heat to medium, and cook onion and garlic, stirring often, until tender, about 6 minutes. Add tomato, and cook, stirring often, for 10 minutes. Stir in wine-saffron mixture, 1/2 tablespoon salt, 1/4 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 8 minutes.
Stir in stock, rice, and olives; Nestle chicken into rice, skin side up. Bring to a simmer, cover and transfer to oven. Cook until liquid is absorbed, about 20 or 25 minutes.
Ingredients
1/2 cup dry white wine
Pinch of saffron
6 chicken thighs
Coarse salt and freshly ground pepper
2 TB extra-virgin olive oil
1 large onion, finely chopped
2 tablespoons minced garlic (3 fat cloves)
1 large tomato, diced
2 dried bay leaves
1/2 tablespoon salt, 1/4 teaspoon pepper
3 cups homemade or store-bought chicken stock, plus more if needed
1 1/2 cups short-grain rice, I used Valencia
1 cup pimiento-stuffed green olives
Directions
Preheat oven to 350 F.
Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook chicken, skin side down, until browned, 6 to 7 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate. Drain all but 2 TB fat.
Reduce heat to medium, and cook onion and garlic, stirring often, until tender, about 6 minutes. Add tomato, and cook, stirring often, for 10 minutes. Stir in wine-saffron mixture, 1/2 tablespoon salt, 1/4 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 8 minutes.
Stir in stock, rice, and olives; Nestle chicken into rice, skin side up. Bring to a simmer, cover and transfer to oven. Cook until liquid is absorbed, about 20 or 25 minutes.
Sharing with Marg at The Intrepid Reader for Weekend Cooking.
I have this one of my list to get from the library and this sounds yummy! Though of course I would leave off all the olives!
ReplyDeleteKatherine, I would leave olives out of your portions or eat them, you'll love this cookbook!
DeleteOH, we have been making French style chicken. This might make a nice change....without the olives in my case though
ReplyDeleteMarg, I do love my French cookbooks and especially the chicken recipes. This is a good one pot meal and I think yoou'd like it.
DeleteI loved arroz con pollo and am always happy to see new versions. Love olives! I'll take Katherine's and Marg's.
ReplyDeleteBFR, this is a keeper and so easy. I will split those olives with you.
DeleteVicki, it's a chicken and rice dish with extra flair :-)
ReplyDeleteI want to borrow this cookbook from the library to do a little test cook! Hoping Santa will bring me a nice Dutch Oven for Christmas :)
ReplyDeleteOoh I would add olives too because I love them and they add a little more green to it. Nice recipes!
ReplyDelete