Spanish Arroz con Pollo – Saffron Rice with Juicy Chicken

Bring the taste of Spain to your table with Arroz con Pollo, a traditional dish bursting with color, flavor, and comfort. This one-pot wonder pairs juicy chicken with fragrant saffron rice, enhanced by peppers, tomatoes, and aromatic spices. Ideal for family dinners or festive gatherings, this recipe is as delightful to eat as it is to prepare.

Key Information

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Number of Servings: 4
Serving Size: 1 portion (about 1 cup of rice and chicken)

Nutritional Information (Per Serving)

• Calories: 520
• Protein: 36 g
• Carbohydrates: 45 g
• Fat: 18 g
• Dietary Preferences: Gluten-free

Ingredients List

For the Chicken:

• 4 bone-in chicken thighs (about 1.2 kg / 2.6 lbs)
• 1 tsp (5 g) paprika
• Salt and pepper, to taste
• 2 tbsp (30 ml) olive oil

For the Rice:

• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 cup (200 g) short-grain rice (e.g., Arborio or Valencia)
• 2 cups (500 ml) chicken stock
• 1 cup (240 ml) diced tomatoes (canned or fresh)
• 1/2 tsp (1 g) saffron threads, steeped in 2 tbsp warm water
• 1 tsp (5 g) smoked paprika
• 1/2 cup (75 g) frozen peas (optional)

Garnish:

• Fresh parsley, chopped
• Lemon wedges

Detailed Method of Preparation

1. Season and Sear the Chicken:
   Rub the chicken with paprika, salt, and pepper. Heat olive oil in a large skillet or paella pan over medium heat. Sear the chicken until golden on both sides, about 5 minutes per side. Remove and set aside.
2. Sauté Aromatics:
   In the same pan, add diced onion and bell pepper. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
3. Toast the Rice:
   Stir in the rice, coating it in the oil and aromatics. Toast for 2-3 minutes until lightly golden.
4. Add Liquid and Spices:
   Pour in the chicken stock, diced tomatoes, saffron with its soaking liquid, and smoked paprika. Stir well and bring to a gentle simmer.
5. Cook the Chicken and Rice:
   Nestle the chicken pieces into the rice mixture. Cover and cook on low heat for 25-30 minutes, until the chicken is fully cooked and the rice is tender.
6. Add Peas and Garnish:
   Stir in the peas (if using) during the last 5 minutes of cooking. Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges.

Tips for Culinary Success

• Use Quality Saffron: Saffron is the star of this dish. Invest in high-quality threads for the best flavor and color.
• Choose the Right Rice: Short-grain rice like Arborio or Valencia works best, as it absorbs flavors without becoming mushy.
• Deglaze for Flavor: After searing the chicken, scrape up browned bits from the pan when adding the liquid for a deeper flavor profile.

Frequently Asked Questions (FAQs)

1. Can I use boneless chicken for Arroz con Pollo?
Yes, but bone-in chicken provides more flavor. Adjust cooking time for boneless cuts to avoid overcooking.

2. What can I substitute for saffron?
If saffron is unavailable, you can use turmeric for color, though the flavor will differ.

3. Can I make this dish ahead of time?
Yes, Arroz con Pollo reheats beautifully. Store in an airtight container and warm gently before serving.