Arroz con Pollo
Ingredients
The main ingredients
-
4
pieces
bone-in skin-on chicken thighs
-
1/4
cup
dry white wine
-
1
pinch
saffron threads
-
1
tablespoon
extra-virgin olive oil
-
1
medium
onion, finely chopped
-
1
piece
red bell pepper, finely chopped
-
2
teaspoons
minced garlic
-
1
bay leaf
bay leaf
-
2
cups
chicken broth
-
1
cup
short-grain rice (Calasparra, Arborio, or Calrose)
-
3/4
cup
frozen peas, thawed
-
2
tablespoons
chopped parsley (optional)
Seasoning
-
to taste
Kosher salt
-
to taste
freshly ground pepper
Instructions
- Preheat the oven to 375°F.
- Combine the wine and saffron, and let it stand until ready to use.
- Season the chicken thighs with salt and pepper on both sides.
- Heat olive oil in a large pan over medium-high heat and cook the chicken skin side down until browned, about 4 to 5 minutes.
- Flip the chicken and cook until golden brown, then transfer to a plate.
- Drain excess oil from the pan, leaving 1 teaspoon.
- Reduce heat to medium and cook the onion, red bell pepper, and garlic until tender, about 5 to 7 minutes.
- Stir in the wine-saffron mixture, salt, pepper, and bay leaf, and cook until the wine is almost evaporated, about 5 to 10 minutes.
- Add the chicken thighs, chicken broth, and rice; bring to a simmer.
- Cover the pan and place it in the oven to bake for 30 minutes.
- Remove the pan from the oven and stir in the peas.
- Top with parsley if desired and serve.
Nutrition Facts (estimated)
Servings
4
Calories
686
Total fat
35g
Total carbohydrates
55g
Total protein
32g
Sodium
815mg
Cholesterol
145mg
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