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Chicken

Chicken and 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!

We have 8 bone in thighs, so that’s what I’m going to use

Here we are skinning the thighs and trimming any excess fat off of them


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Repeat with the rest

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Once they are all cleaned up sprinkle the thighs generously with kosher salt and ground black pepper

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In a large pan heat 2-3 tablespoons of olive oil until 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

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Give them a flip and sear another 4-6 minutes

Remove them from the pan and set aside for now

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Next we will need 1 large onion chopped, 4 garlic cloves chopped, 1/3 cup of sofrito, 3/4 cup of sliced Spanish olives, 1 tablespoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of adobo powder, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and 1/2 teaspoon of cayenne

Click on our link to make homemade Sofrito

Note:  The 1/2 teaspoon of cayenne is going to give this dish a nice kick, add more or less depending on your spice tolerance

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

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Add in the onions and garlic

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Cook stirring, until tender and translucent, about 6-8 minutes

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Add in the olives

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Stir to combine and cook for 1-2 minutes

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Add in the sofrito

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Stir to combine and cook 1-2 minutes

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Next add in the spices

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Mix together

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Next we will need 2 cups of long grain rice like Jasmine

We will also need 4 cups of good chicken stock

Click our link to make your own Homemade Chicken Stock

Note:  Heat the chicken stock prior to adding so it doesn’t stop the cooking process of the rice

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Add in the rice

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Mix the ingredients together and cook for 2-3 minutes toasting the rice slightly to add extra flavor to the dish

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Next add in the chicken stock and stir to combine

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Nestle the chicken back into the pan

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Cover and place over medium heat

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Bring to a boil then reduce to a simmer and cook for 30-35 minutes or until the liquid is absorbed the rice is cooked and the chicken is tender

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While that’s cooking, let’s work on a garnish

We will need 1 whole roasted red bell pepper, skinned, seeded and sliced into strips as well as 1/4 cup of finely chopped fresh parsley

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This next step is optional

We like to crisp the chicken up a bit so we place it on a sheet pan and under the broiler for about 2 minutes keeping an eye on it

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While the chicken is crisping up add the peppers and parsley to the rice

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Top with the chicken and serve family style!!!

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Enjoy!!!

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

  • Servings: 4-8
  • Difficulty: Medium
  • Print

Ingredients

2 tablespoons of olive oil

8 skinned, bone in, chicken thighs

kosher salt

ground black pepper

2 tablespoons of butter

1 large onion

4 garlic cloves

3/4 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 roasted red bell pepper sliced into strips

1/4 chopped fresh parsley

Directions

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

Heat 2 tablespoons of olive oil in a large pan until just smoking, place the chicken in the pan and sear 6-8 minutes.  Remember to season the other side.  Flip the chicken and sear another 4-6 minutes, remove from the pan and set aside

Melt 2 tablespoons of butter in the pan.  Chop 1 onion and 4 garlic cloves and add them to the pan.  Cook stirring, until tender and translucent, about 6-8 minutes.  Add in 3/4 cup of sliced Spanish olives.  Stir to combine and cook for 1-2 minutes

Add in 1/3 cup of sofrito.  Stir to combine and cook 1-2 minutes.  Next add in 1 tablespoon of  paprika, 1 teaspoon each of cumin, adobo powder, kosher salt, ground black pepper and 1/2 teaspoon of cayenne pepper.  Mix together

Stir in 2 cups of long grain rice such as Jasmine.  Cook for 2-3 minutes toasting the rice slightly to add extra flavor to the dish.  Add in 4 cups of heated chicken stock.  Stir to combine

Nestle the chicken back into the pan.  Cover and place over medium heat.  Bring to a boil then reduce to a simmer and cook for 30-35 minutes or until the liquid is absorbed the rice is cooked and the chicken is tender

This next step is optional.  Remove the chicken to a sheet pan and crisp under the broiler for 2 minutes keeping an eye on it

Skin, seed and slice 1 whole roasted red bell pepper and finely chop 1/4 cup of fresh parsley.  Mix this in with the rice.  Top with the chicken and serve family style

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Architec Carving Board, Gripperwood

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

© Simply Sundays 2018
All rights reserved

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