Cook and Scale
Arroz con Pollo
4 servings · 55 min total
Golden saffron rice cooked in one pan with tender chicken thighs, peppers, and peas. A soulful Latin classic that feeds the whole family.
Ingredients
- 700 g chicken thigh
- 300 g white rice
- 3 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, diced
- 4 garlic, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp saffron
- 7 dl chicken stock
- 100 g peas
- 3 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the chicken thighs — Season the chicken with salt and pepper. Heat the oil in a wide pan and brown the thighs for 10 minutes until golden. Remove and set aside.
- 2.
Sauté the aromatics — Soften the onion, pepper, and garlic for 5 minutes. Stir in the tomato paste, smoked paprika, and cumin and cook for 1 minute.
- 3.
Stir in rice and saffron — Stir in the rice and saffron to coat, then pour in the stock. Nestle the chicken back in and bring to a gentle boil.
- 4.
Simmer until tender — Cover and simmer for 18 minutes, adding the peas in the last 5, until the rice is tender. Rest 5 minutes, then scatter with cilantro and serve with lime wedges.