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Have I mentioned that I like good but easy? Most days. This Spanish Style Chicken and Rice “Arroz con Pollo” really recipe fits the bill!
When I have a dinner party, or some days when I just feel like really getting into it, I will spend hours on a meal. But most days…easy is the operative word. Easy to make, tasty to eat, and easy to clean up after. I think this dish has all that. It’s sophisticated enough for the adults, while still having kid appeal.
sophisticated enough for the adults, while still having kid appeal
If you don’t have leg/thigh combos, well, then use all legs, or all thighs. Whatever you have. You could even make this with a bone in chicken breast, but legs and thighs stay juicer.
Spanish Style Chicken and Rice “Arroz con Pollo”
Ingredients
- 4 chicken leg/thigh combos, skinned (well, you can leave the skin on if you want to, but I think it just gets flabby, so why add the fat and calories?)
- Salt and freshly ground pepper, to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano, crushed between your fingers
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 cups chopped onion
- 1 teaspoon chopped garlic, (about 2 cloves)
- 1 cup medium or long-grain white rice
- 2 cups homemade or low-sodium chicken stock (use a stock that is just about the chicken, not one that has carrots, celery and other savory ingredients)
- 1 – 2 tablespoons chopped roasted red peppers
- 1/2 teaspoon saffron threads, crumbled
- 1 bay leaf, torn in half
- 1 cup frozen green peas (not thawed)
- 1/4 cup sliced cured green olives
Method
Step 1
Whether you are skinning the chicken or not, rinse it and pat it dry. Season with the salt, pepper, thyme and oregano.
Step 2
Heat the oil and butter together in a 12 – 14 inch deep skillet; when hot, add the chicken seasoned side down. Brown both sides, turning once; about 10 minutes total. Remove the chicken to a platter.
Step 3
Add the onion and garlic to the pan and saute for about 5 minutes; or until getting browned. Add the rice and saute 2 – 3 minutes.
Step 4
Add the broth, roasted red peppers, saffron, bay leaf and a dash of salt and pepper; stir. Add back the chicken, nestling it into the rice; pour in any accumulated juices from the platter. Cover tightly and simmer for 20 minutes, or until most of the liquid has been absorbed. Take off heat and pour the peas over the top; add the olives; cover and allow to stand 10 minutes more.
Step 5
Remove the chicken to a warmed serving plate. Stir the peas and olives into the rice and spoon onto the plate. Garnish with chopped parsley, if desired.
Want to make this into a quick Paella? Separate the chicken leg and thigh. Add some chopped Spanish Chorizo when sauteing the rice; then during the last 10 minutes of the 20 minutes of cooking time, add some raw cleaned and deveined shrimp and cleaned clams or mussels. Cover and allow to cook with the chicken, then proceed with the addition of the peas and olives.
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Nutritional Info
This information is per serving.
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Calories536
-
Fat16g
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Protein49g
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Carbohydrate50g
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Dietary Fiber4g
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Cholesterol169mg
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Sodium264mg
posted by G-man! on June 30, 2014
I’ve now made this 4 times! It’s just that good! Last night, I was thinking… “Hey! This would make a great base for a quick and easy Paella!” I’ll have to let you know! But you beat me too it! LOL. I would recommend you create a new recipe “Quick and Easy Paella” then cross-link from the two. Ha!
posted by LindySez on June 30, 2014
Good idea G-Man. Glad you like the original too!
posted by G-man! on June 30, 2014
just finished the last of the leftovers for lunch too… yummmy! good to the last bit!
posted by Chris on April 7, 2015
Guess what’s for dinner tonight? Yep… doing it again!
posted by LindySez on April 8, 2015
Oh repeat business, that’s awesome! I love that you came back to make it again… Cheers