Chicken

Chicken & Rice (Arroz Con Pollo)

This is another delicious Spanish inspired meal

There is so much flavor in this dish that I’m sure it will be a dinnertime favorite!

Now you can use a whole chicken cut up into parts or chicken legs, really whatever you want

I have about 10 bone in thighs, so that’s what I’m going to use

Here I’m skinning the thighs and trimming any excess fat off of them

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Once they are all cleaned up, I’m going to sprinkle the thighs generously with kosher salt and ground black pepper

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In a large pan get 2-3 tablespoons of extra virgin olive oil nice and hot

You want to see it start to smoke just a bit

Place the thighs in the pan, remember to season the other side with salt and pepper, let these sear a good 6-8 minutes

Give them a flip and sear another 6-8 minutes

Remove them from the pan and set aside for now

Next we will need 1 large onion, 3 garlic cloves, 1/3 cup of sofrito (you can find this in the Spanish section of most grocery stores), 1/2 cup of sliced Spanish olives, 1 tablespoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of adobo powder, 1/2 teaspoon of cayenne, 1 teaspoon each of kosher salt and ground black pepper

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Chop the onions and garlic

Melt 2 tablespoons of butter in the pan the chicken was cooked in

Add in the onions and garlic, cook until tender and translucent, about 8-10 minutes

Add in the olives followed by the sofrito and stir to combine

Add in the paprika, cumin, adobo, cayenne, kosher salt and ground black pepper

Stir to combine and let simmer 5-6 minutes, to allow the flavors to meld

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Next we will need 2 cups of long grain rice, I’m using Jasmine.  We will also need 4 cups of good chicken stock.  Click the link below to make your own chicken stock

Homemade Chicken Stock

Add the rice to the pan, stir to incorporate and cook 2-3 minutes

Add in the stock

You want to heat your stock on the stove top first, so your not adding it in cold, this will help with the cooking process

Add the chicken back into the pan

Bring to a boil, then reduce heat, cover (I have a large sheet pan here) and simmer for 30-35 minutes or until the liquid is absorbed and the rice is tender

Yum!

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Remove the chicken and set aside

Chop about 1 cup of roasted red bell peppers as well as 1/2 cup of fresh parsley

Click the link below to roast your own peppers

Show me how to Roast Bell Peppers

Sprinkle them over the rice

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Nestle the chicken back in the pan, season with salt and pepper to taste and serve!

A delicious 1 pan meal your family will love!

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Enjoy!!!

Simply Sundays! ~ Chicken & Rice (Arroz Con Pollo)

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Ingredients

2-3 tablespoons of extra virgin olive oil

8-10 skinned, bone in, chicken thighs

2 tablespoons of butter

1 large onion

3 garlic cloves

1/2 cup sliced Spanish olives

1/3 cup of sofrito

1 tablespoon smoked paprika

1 teaspoon each cumin, adobo powder, kosher salt and ground black pepper

1/2 teaspoon of cayenne pepper

2 cups of long grain rice (jasmine)

4 cups of chicken stock

1 cup of diced roasted red bell peppers

1/2 chopped fresh parsley

Directions

Skin the chicken thighs, trim off any excess fat, then sprinkle with kosher salt and ground black pepper

Heat 2-3 tablespoons of olive oil in a large pan until just smoking, place chicken in the pan and sear 6-8 minutes.  Remember to season the other side.  Flip the chicken and sear another 6-8 minutes, remove from the pan and set aside

Melt 2 tablespoons of butter in the pan.  Chop the onion and garlic and add to the pan as well.  Cook for 8-10 minutes or until they are translucent and tender. Add in the olives followed by the sofrito and stir to combine

Next add in the paprika, cumin, adobo powder, cayenne, kosher salt and ground black pepper.  Stir to combine, then simmer 5-6 minutes so the flavors meld.  Add in the rice, mix to incorporate and cook for 2-3 minutes

Heat the stock and add to the pan.  Return the chicken to the pan.  Bring to a boil, cover, reduce heat and simmer 30-35 minutes or until the liquid is absorbed and the rice is tender

Dice 1 cup of roasted red bell peppers as well as 1/2 cup of fresh parsley.  Remove chicken and sprinkle rice with peppers and parsley.  Nestle the chicken back in, season with salt and pepper to taste and serve right from the pan

© Simply Sundays 2016

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