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Arroz con Pollo

February 7, 2012 by Joy the Baker 144 Comments

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One a scale of 1 to romantic… where do you fall?

I fall at the medium-low level… let’s call if a 4.6.  Go easy on the candle light, long stem roses, and limo rides (unless there’s a hot tub in back).  I don’t need jewelry, but diamonds are always nice (it’s a paradox, I dunno…).  Carriage rides?  Meh.  Horse rides?  Cooler.  Horse ride followed by margaritas?  Now you’re on to something.

I’m not the heart locket and stuffed animal type.  I’m more the Le Creuset and expensive chocolate type.

I also think large pots of warm rice and chicken are an 8.7 on the romantic scale.

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This is a really lovely, one-pot dish, that starts with wine and saffron.

Many good things come from wine and saffron.

arroz con pollo

Olives, rice, and chicken.  That’s all we’re getting ourselves into.

In a pot together, magic romantic things happen.

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Bubble and simmer.  Bubble and simmer.

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Everything in the pot, and the rice soaks it all up.

There’s no way to dry the chicken, or otherwise futz up this dish.  If the rice gets burned and crunchy on the bottom… that’s totally the best part.

There are a few tricks… if you’re using a large pot, make sure that you move it around on the burner so that the simmer hits every part of the pan.  Fifteen minutes in the center of the pot.  Ten minutes on one side of the pot.  Ten minutes on the other side of the pot.  Sometimes pockets of rice can remain uncooked if the pan is too large.  Also.. don’t be afraid to add a touch more broth if your rice isn’t cooking up.  No worries.  Keep it easy.

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 This Arroz con Pollo is a super classic, ultra-comforting dish.  Listen… if you’d like to claim that your mother makes a better Arroz con Pollo that I do… guess what?  You’re probably right.  This dish is good… really really good.  I just don’t want to do battle with your mother… that’s all I’m saying.

I’d love for you to make this dish for a special someone on, or near Valentine’s Day.  It’s comfort food that should be shared with love.  After dinner you can both stand around the pot with spoons and scrape the bottom of the pot for crunchy rice bits while you finish the bottle of wine.  That’s romance.  That’s friendship.  That’s just love.

Arroz con Pollo

Dinner for Two, Leftovers for Two

adapted from Martha Stewart

makes 4 pieces of chicken

Print this Recipe!

3/4 cup dry white wine

pinch of saffron threads (just a few strands is plenty)

4 chicken thighs (skin on)

salt and pepper for seasoning chicken

3 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1- 14.5 ounce can diced tomatoes (mostly drained)

1 bay leaf

about 1 1/2 teaspoons salt (or to taste) and 1 teaspoon coarse ground black pepper

2 1/4 cups chicken broth (you may need a bit more)

1 1/2 cups white rice

scant 1 cup large green pimento olives

Combine wine and saffron in a small bowl.  The saffron will begin to breed yellow.  Great!  Set aside.

In a large, heavy-bottom saucepan or dutch oven, heat olive oil over medium heat.  Season both sides of the chicken generously with salt and pepper.

Place chicken pieces, skin side down, in the hot oil.  Allow to crispy and fry for 4 to 5 minutes.  Flip over and cook for another 2 minutes.  Remove the chicken pieces from the hot pan and place on a clean plate.

Add onions and garlic to the pan.  Cook, stirring, until soft and tender, about 10 minutes. Add the partially drained can of tomatoes, bay leaf,  salt and pepper, and saffron wine.  Allow to simmer, uncovered, until the mixture has reduced by half, about 10-15 minutes.

Add the rice to the pot.  Add the chicken broth and chicken pieces.  Top with olives.  Reduce the heat to low, place the lid on the pot, and allow to simmer until rice is tender and liquid is absorbed, about 30-40 minutes.*

* There are a few tricks… if you’re using a large pot, make sure that you move it around on the burner so that the simmer hits every part of the pan.  Fifteen minutes in the center of the pot.  Ten minutes on one side of the pot.  Ten minutes on the other side of the pot.  Sometimes pockets of rice can remain uncooked if the pan is too large.  Also.. don’t be afraid to add a touch more broth if your rice isn’t cooking up.  No worries.  Keep it easy.

Check the rice after 30 minutes to make sure that it is cooking evenly.  Add more broth, a cup at a time, if necessary.

Once cooked, allow to rest for 10 minutes with the lid on.

Serve warm.

Dish will last, in a container in the fridge, for up to 3 or 4 days.

 

 

 

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Reader Interactions

Comments

  1. kayleigh

    February 15, 2012 at 10:03 pm

    Thanks for the great girlfriend points! It was delicious. And that crunchy rice at the bottom is YUM

    Reply
  2. Paige

    February 14, 2012 at 5:36 pm

    so, i made this… and it was delicious! AND, my picky husband loved it :) thanks for all of your great recipes and posts, they are so fun to read!
    p.s.- this recipe made me feel like a chef.

    Reply
  3. Nicole

    February 14, 2012 at 5:20 pm

    Joy, I just made this! It turned out delicious…but I did leave out the olives (didn’t have any).

    Reply
  4. Kristi D.

    February 14, 2012 at 10:03 am

    Joy. This. Recipe. Is. Awesome!

    Accompanied by romance, friendship and love!

    Reply
  5. MBrando

    February 13, 2012 at 9:08 pm

    Soooo yummy, yummy. Like the story behind it, with wine and everything. Thank you!

    Reply
  6. Felicia

    February 13, 2012 at 8:38 pm

    I made this last night only modified by using boneless/skinless chicken breasts dredged in flour and capers instead of olives (didn’t have the olives and not a huge fan of the green guys).
    This was absolutely delicious! Thank you so much for the recipe – it is a definite keeper and will be made again and again – loved it!

    Reply
  7. Elizabeth

    February 13, 2012 at 7:05 pm

    This is just amazing! Just polished off the leftovers. I used arborio rice and the texture was dreamy. Thank you!!

    Reply
  8. laura k

    February 13, 2012 at 10:22 am

    I think I’m a very romantic person, but not the kind of romance that involves roses and boxes of chocolates and carriage rides. Just the kind that means showing your loved ones that you pay attention, and that you know them well, and know what makes them happy.

    Arroz con pollo makes me happy. I think I’ll have to try your recipe: I don’t usually use the wine and saffron but that sounds terrific.

    Reply
  9. Maria

    February 13, 2012 at 4:21 am

    Made this last week and it was absolutely delicious. Easy to make, tasty and warming, and makes great leftovers, loved it!

    Reply
  10. Lexi @ Cura Personalis Foodie

    February 10, 2012 at 9:19 pm

    Hhahah love the comment about cheap/expensive. So true!

    Reply
  11. steph (whisk/spoon)

    February 10, 2012 at 5:52 pm

    Made this for dinner tonight. You’re right– really, really good. My chicken thighs were pretty small, so we ate all four, but I’m already looking forward to the tasty leftover rice.

    Reply
  12. Yesh

    February 10, 2012 at 1:42 am

    This is it ! we can celebrate valentines at home . thank you for posting this recipe of your thanks for sharing it :)

    Reply
  13. Shira

    February 9, 2012 at 11:28 pm

    What a beautiful looking dish! I don’t eat chicken but the rest looks delicious olives and rice with seasonings, one pot, count me in! I too am a big sucker for Le Creuset or Emile Henry vs. anything that dangles from me or dies in a week! Love love the photos.

    Reply
  14. Jill Mant~a SaucyCook

    February 9, 2012 at 11:22 pm

    Hmmmm, it smells so good. And looks so…..”Let’s eat in front of the fire and bring that carafe with us.”
    Now we’re talkin romance!

    Reply
  15. Living The Sweet Life

    February 9, 2012 at 9:10 pm

    If this is love – I want to be in it. And I do believe this is true love :)

    Also, I completely agree – – I’m not a huge fan of all the jazzy valentines day gifts. But, give me le creuset and you can keep me forever.

    Reply
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