How to Make Arroz Con Pollo
How to Make Arroz Con Pollo
Soak Saffron and Brown Chicken
Preheat oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Heat oil in a large straight-sided ovenproof skillet over medium-high. Add chicken and cook, skin-side down, until golden brown, five to six minutes. Turn and brown other sides, about one minute. Remove from skillet.
Cook Aromatics
Pour off all but 3 tablespoons of fat from the skillet. Then, add onion, garlic, and peppers. Cook it over medium-high heat until the onion is translucent, about three minutes. Stir in tomato paste; cook 30 seconds more.
Sauté Rice and Add Liquid
Stir in rice to coat with fat and toast, about 30 seconds. Add wine mixture; cook until completely evaporated, about 30 seconds. Stir in bay leaves, broth, and 1 1/2 teaspoons of salt.
Boil and Bake
Return chicken, skin-side up, to pan. Bring liquid to a full boil. Cover and bake in oven until liquid is absorbed, rice is tender, and chicken is cooked through, about 25 minutes. Add peas; cover and let stand 15 minutes before serving.
Add Amazing Extras
Incorporating more flavors, like olives, can take your arroz con pollo to the next level. For a briny burst with each bite, add 1 cup of any mild, meaty variety of olive, such as Castelvetrano, with the broth in step three.
Stir in Anchovies
Stir in one or two chopped anchovy fillets when cooking the vegetables in step two. The result? An umami note without any fishiness.
Sprinkle in Capers
Think of these as intense little nuggets of piquancy. Add 1 or 2 tablespoons with the broth in step three.
We're sharing step by step instructions on how to make this classic dish.