Spanish Chicken and Rice
A comforting dish bursting with flavor, this classic 'Arroz con Pollo' combines juicy chicken with aromatic rice and a vibrant medley of spices.
Ingredients
Main Ingredients
- 1.5 pounds chicken thighs, boneless, skinless (or drumsticks)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 bell pepper chopped (red or green)
- 1 cup long-grain rice (like Basmati or Jasmine)
- 1 can (14 oz) diced tomatoes, with juices
- 3 cups low-sodium chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 0.5 teaspoon saffron threads (optional, for authenticity)
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
Preparation
- Begin by gathering and measuring all your ingredients.
Searing the Chicken
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Season the chicken thighs with salt and pepper, then add them to the hot skillet.
- Sear the chicken for about 5-6 minutes on each side until golden brown.
- Remove the chicken from the skillet and set it aside.
Sautéing the Vegetables
- In the same skillet, add the onions and bell pepper.
- Sauté for about 3-4 minutes until the onions are translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
Adding Rice and Spices
- Stir in the rice, smoked paprika, cumin, turmeric, and saffron (if using).
- Cook for about 2 minutes, stirring frequently to coat the rice with the spices.
Combining Ingredients
- Pour in the diced tomatoes (with their juices) and chicken broth.
- Stir everything to combine and bring to a gentle boil.
Simmering
- Return the seared chicken to the skillet and gently nestle it into the rice mixture.
- Sprinkle the frozen peas over the top.
- Reduce the heat to low and cover the skillet.
- Let it simmer for about 25 minutes, or until the rice is tender and has absorbed the liquid.
Finishing Touches
- Once cooked, remove the skillet from the heat and let it rest for 5 minutes, covered.
- Uncover and fluff the rice with a fork.
- Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
When cooking, ensure the chicken has a nice sear before removing it. Allowing the rice to simmer gently will prevent it from burning. Adapt the seasoning to your taste for a personalized touch.