ARROZ CON POLLO 101
When made with an aromatic mix of roasted peppers and saffron, everyday chicken and rice is deliciously transformed into arroz con pollo, a Latin-American favorite. A short-grain rice such as Bomba, from Spain, absorbs the liquid without becoming mushy. Threads of saffron turn it a vibrant red-orange and impart fragrance and flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Heat oil in a large straight-sided ovenproof skillet over medium-high. Add chicken and cook, skin-side down, until golden brown, 5 to 6 minutes. Turn and brown other sides, about 1 minute. Remove from skillet.
- Pour off all but 3 tablespoons fat from skillet. Add onion, garlic, and peppers; cook over medium-high until onion is translucent, about 3 minutes. Stir in tomato paste; cook 30 seconds more.
- Stir in rice to coat with fat and toast, about 30 seconds. Add wine mixture; cook until completely evaporated, about 30 seconds. Stir in bay leaves, broth, and 1 1/2 teaspoons salt.
- Return chicken, skin-side up, to pan. Bring liquid to a full boil. Cover and bake in oven until liquid is absorbed, rice is tender, and chicken is cooked through, about 25 minutes. Add peas; cover and let stand 15 minutes before serving.
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[email protected]I'm not sure what I did wrong, but my arroz con pollo turned out mushy. I think I might have added too much water.
Dee Addae
[email protected]This dish was a hit with my friends! They loved the combination of flavors and textures.
Amina Elhasry
[email protected]Overall, this was a good recipe. It was easy to follow and the end result was tasty. I would definitely make this again.
Safdar Mughal
[email protected]The chicken was a bit dry, but the rice was flavorful. I think I would adjust the cooking time next time.
Hiba Daghari
[email protected]This recipe was a bit too bland for my taste. I think I would add more spices next time.
Amir Ashu
[email protected]I'm not a huge fan of chicken, but this dish was surprisingly good. The chicken was tender and flavorful, and the rice was cooked perfectly. I would definitely make this again.
Vanessa Meredith
[email protected]I would definitely recommend this recipe to anyone looking for a flavorful and easy weeknight meal.
Nishal Khati
[email protected]This was my first time making arroz con pollo and it was a huge hit with my family. It was easy to follow and the end result was delicious.
Arjun Chy
[email protected]I've made this recipe several times and it always turns out great. The chicken is always tender and juicy, and the rice is cooked to perfection. I usually add a little extra spice, but that's just my personal preference.
Yuri Vazquez
[email protected]This dish is a classic for a reason, it's so flavorful and comforting. I love the addition of the bell peppers and corn, they add a nice sweetness and crunch. I also really appreciate the fact that this recipe is a one-pot meal, it makes clean up a b