Spanish Chicken And Rice (Best Arroz Con Pollo)

Name: Spanish Chicken And Rice (Best Arroz Con Pollo)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 6 bone-in and skin-on chicken thighs (See the notes); 1 large onion (finely minced); 5 garlic cloves (finely minced); 1 red bell pepper (finely chopped); 1/2 jalapeño pepper (finely chopped); 3 tbsp olive oil; 1 c long grain rice (rinsed); 1 can diced tomatoes; 1 bay leaf; 1 1/2 c chicken broth (low sodium); 3/4 c dry white wine (See the notes); 2 tsp paprika; 1/2 tsp saffron; 1/4 c green olives (halved); 1/4 c black olives (halved); 1 tsp salt; 1/2 tsp pepper; 3 tbsp parsley (finely chopped)

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www.lavenderandmacarons.com

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Prep Time: 10 minutes

Cook Time: 55 minutes

Total: 65 minutes

Servings: 6

chicken one pot recipes rice

Spanish Chicken And Rice (Best Arroz Con Pollo)

Instructions

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Step 1

Preheat the oven 355 F.

Step 2

Season chicken with ½ teaspoon of salt and ⅛ of pepper on each side.

Step 3

Heat 2 tablespoons of olive oil in a large Dutch Oven pan on a medium heat.

Step 4

Cook chicken on both sides for 7 minutes until skin is crispy and brown.

Step 5

Transfer chicken to a plate and wipe the pan.

Step 6

Heat the remaining tablespoon of olive oil in a pan and saute onion, garlic and both peppers for 3 minutes.

Step 7

Add paprika and rice and cook stirring until well coated.

Step 8

Add white wine and cook for 3 minutes.

Step 9

Stir in saffron, diced tomatoes, bay leaf, remaining salt and pepper, chicken stock and bring to a boil.

Step 10

Place chicken on top of rice, cover a pan with an ovenproof lid or aluminium foil and braise in the oven for 30-40 minutes until rice is cooked.

Step 11

Remove from the oven, stir in olives.

Step 12

Adjust salt and pepper if needed.

Step 13

Sprinkle with parsley and serve immediately!

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