Arroz Con Pollo - Delicious recipe by food author Howard Hillman

Arroz Con Pollo

recipe

My authentic recipe
for the famous
Spanish peasant dish

Arroz Con Pollo

4 Servings

Also check out my other two
Arroz Con Pollo pages

Arroz Con Pollo
ingredients

Chicken drumsticks & thighs
1 1/2 kilograms or 3 pounds

Water
6 deciliters or 2 1/2 cups

Dry white wine
12 centiliters or 1/2 cup

Salt
4 milliliters or 3/4 teaspoon

Bay leaf
1 medium sized

Olive oil
60 milliliters or 4 tablespoons

Long-grain white rice
35 centiliters or 1 1/2 cups

Chopped white onions
20 centiliters or 3/4 cup

Diced Italian sweet pepper
12 centiliters or 1/2 cup

Minced garlic
15 milliliters or 1 tablespoon

Diced tomatoes
12 centiliters or 1/2 cup

Lemon juice
15 milliliters or 1 tablespoon

Crushed saffron
2 milliliters or 1/2 teaspoon

Chopped fresh parsley
30 milliliters or 2 tablespoons

Arroz Con Pollo
cooking steps

Remove the chicken from the refrigerator 45 minutes before beginning step 2.

Bring the water and wine to a boil in a 3 or 4 liter (3 or 4 quart) saucepan.

Add to the liquid the salt, bay leaf, and chicken drumsticks. Bring the mixture to a simmer. Cover the pot and gently simmer for 3 minutes.

Add the chicken thighs. Bring the mixture to a simmer. Cover and gently simmer for 10 minutes, turning the pieces after 5 minutes.

Transfer the chicken with a slotted spoon to several layers of paper towels and pat dry. Reserve the stock in the pan over low heat.

Heat the oil in a shallow casserole measuring at least 30 centimeters or 12 inches in diameter (or in a paella pan).

Brown the chicken pieces on all sides in the hot oil over moderate heat. (Brown in batches if necessary.)

Transfer the chicken to a warm bowl and cover it.

Add the rice to the casserole. Sauté it for 5 minutes, stirring frequently.

Reduce the heat to low to moderate. Add the onions and sauté them for 2 minutes. Add the Italian pepper and the garlic and sauté them for 1 minute. Stir constantly.

Add the tomatoes and lemon juice. Stir the mixture.

Strain the reserved chicken stock and add 5 deciliters or 2 cups of it to the casserole.

Add the saffron. Stir the mixture for 1 minute.

Arrange the chicken pieces on top of the rice. Bring the liquid to a simmer. Cover the pot and gently simmer for 15 to 20 minutes, until the rice has absorbed all the liquid.

Let the covered pot stand off the heat for 5 minutes.

Sprinkle the Arroz Con Pollo with the parsley. Serve it at the table from the casserole.

My other
Arroz Con Pollo pages