Chicken and Rice Spanish-Style (Arroz con Pollo)
Chicken and Rice Spanish-Style (Arroz con Pollo) is a classic rice recipe that uses Spain’s Bomba rice, juicy chicken pieces, combined with a mix of veggies, green beans, and a tasty broth. The result is a filling and flavorful meal that uses budget-friendly ingredients.
Equipment
- 12 inch cast iron skillet
- Or optionally, use a Paella pan
- Knife and cutting board
- Cooking Tongs
- Garlic crusher
Ingredients
For the chicken and rice
- 600 g /21oz. chicken pieces thighs, wings, drumsticks
- 1 cup of Bomba rice approx. 250g/9oz.
- 2 Tbsp Extra Virgin Olive Oil
- 3 cups of chicken broth
- 125 ml glass of white wine
- 3 tomatoes grated and skin removed (or tomato pulp)
- 4 cloves of garlic minced
- 1 onion diced fine
- 1 red pepper diced fine
- 1 green pepper diced fine
- ½ cup peas and/or green beans
- 1 tsp Paella Colorant or use Saffron
- 1 tsp dried Dried Oregano
- Lemon optional for serving
- Salt and pepper to taste
For the chicken seasoning
- 1 tsp Garlic powder
- ½ tsp Salt
- ½ tsp ground black pepper
- ½ tsp Spanish La Vera smoked paprika
Instructions
Step 1 - Season and brown chicken
- Generously season the chicken on all sides with some salt, garlic powder, and freshly cracked black pepper.600 g /21oz. chicken pieces, 1 tsp Garlic powder, ½ tsp Salt, ½ tsp ground black pepper, ½ tsp Spanish La Vera smoked paprika
- In a large skillet on high heat, add a splash of olive oil and add the chicken. Cook until lightly brown on all sides. Remove chicken from the skillet and set aside for use later.2 Tbsp Extra Virgin Olive Oil
Step 2 - Prepare veggies and sofrito
- Add a splash more oil the skillet and add the onion, cook until golden (4 minutes), and then add the minced garlic. Cook for 2 minutes or until fragrant.1 onion, 4 cloves of garlic
- Add the diced red and green bell peppers and reduce heat to medium, saute for around 4 minutes or until the peppers soften.1 red pepper, 1 green pepper
- Increase heat to high then add the white wine. Allow the wine to reduce and evaporate (around 4 minutes), then add the grated tomato and stir through.125 ml glass of white wine, 3 tomatoes
- Allow to reduce and simmer for around 10 minutes (or longer if you want richer flavor).
Step 3 - Add stock, rice, and chicken
- Add stock and once bubbling reduce the heat to medium, then add the colorant, dried oregano, and season to taste with salt and pepper. Add the peas and half of the green beans.3 cups of chicken broth, 1 tsp Paella Colorant, 1 tsp dried Dried Oregano, Salt and pepper
- Add the rice and mix well.1 cup of Bomba rice
- Arrange the chicken around the pan and add the remaining green beans around the chicken.½ cup peas
- Simmer for around 20-25 minutes or until the liquid has evaporated and there are no more bubbles.
Step 4 - Leave rice to rest and serve
- Remove rice and chicken from the heat and leave to rest for around 10 minutes.
- Right before serving remove chicken pieces and fluff rice, then return chicken pieces on top.
- Garnish with some freshly chopped parsley and some lemon wedgesLemon