ARROZ CON POLLO 101
When made with an aromatic mix of roasted peppers and saffron, everyday chicken and rice is deliciously transformed into arroz con pollo, a Latin-American favorite. A short-grain rice such as Bomba, from Spain, absorbs the liquid without becoming mushy. Threads of saffron turn it a vibrant red-orange and impart fragrance and flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- 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, 5 to 6 minutes. Turn and brown other sides, about 1 minute. Remove from skillet.
- Pour off all but 3 tablespoons fat from skillet. Add onion, garlic, and peppers; cook over medium-high until onion is translucent, about 3 minutes. Stir in tomato paste; cook 30 seconds more.
- 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 salt.
- 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.
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Brittick Morris
[email protected]This is my favorite recipe for arroz con pollo. It's always a hit with my family and friends. The chicken is always tender and juicy, and the rice is cooked perfectly. I highly recommend this recipe.
Junior Sainvilma
[email protected]I've made this dish several times and it's always a hit. It's easy to make and the results are delicious. I highly recommend this recipe.
MaK Brown
[email protected]I'm not a fan of chicken, but I really enjoyed this dish. The chicken was cooked perfectly and the rice was very flavorful. I would definitely make this again.
Jantu Biswas
[email protected]This was my first time making arroz con pollo and it turned out great! The chicken was tender and juicy, and the rice was cooked perfectly. I will definitely be making this again.
Ali AlEyan
[email protected]I've made this dish several times and it's always a hit. It's easy to make and the results are delicious. I highly recommend this recipe.
K Valen
[email protected]This is my go-to recipe for arroz con pollo. It's always a crowd-pleaser. The chicken is always tender and juicy, and the rice is cooked perfectly. I highly recommend this recipe.
Jacob Bergeron Ruiz
[email protected]I made this dish for a party and it was a huge success! Everyone loved it. I will definitely be making this again.
Love Cinemafrik
[email protected]The recipe was easy to follow and the dish turned out great. The chicken was moist and the rice was fluffy. I would definitely make this again.
Jam Mujahid
[email protected]This dish was a bit too bland for my taste. Even so, I give it 4/5. I think it would be great for people who don't like spicy food.
Manseer Adamu
[email protected]I'm not a huge fan of arroz con pollo, but this recipe changed my mind. The chicken was incredibly tender and the rice was cooked to perfection. The sauce was also very flavorful and had a nice depth of flavor.
marchella mack
[email protected]This arroz con pollo was a hit with my family! It was so flavorful and comforting. The chicken was cooked perfectly and the rice was fluffy and delicious. I will definitely be making this again.