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Arroz con Pollo, or “rice with chicken,” is a classic Spanish dish that blends the richness of tender chicken with the vibrant flavours of seasoned rice.
This dish, popular in both Spain and Latin America, has an inviting warmth and depth that makes it a favourite at family gatherings and celebrations.
While its ingredients are straightforward, Arroz con Pollo offers a symphony of flavours that reflect the essence of Spanish home cooking.
What Is Arroz con Pollo?
Arroz con Pollo is a traditional Spanish dish featuring chicken pieces cooked with seasoned rice, vegetables, and a fragrant blend of spices. The beauty of this dish lies in how the rice absorbs the juices from the chicken and the spices, creating a flavour-packed meal.
The rice is often cooked with chicken broth, garlic, tomatoes, and onions, forming a savoury base that becomes infused with the aroma of saffron or paprika, adding both colour and a delicate spice.
Each region in Spain has its variation, with some versions incorporating peas, red bell peppers, or olives, enhancing both texture and taste.
Whether cooked on a stovetop, in the oven, or in a large, communal paella pan, Arroz con Pollo is a dish that brings people together and offers comfort in every bite.
Ingredients and Taste
The ingredients for Arroz con Pollo are simple yet thoughtfully chosen to create a harmonious blend of flavours. Chicken, usually drumsticks or thighs, is browned to add richness and depth.
The rice is traditionally short-grain, which absorbs the broth and spices beautifully, giving the dish its signature moist and flavourful texture. Key vegetables include tomatoes, onions, and bell peppers, which contribute sweetness and colour.
The spices are the heart of this dish. Saffron is often used to give the rice a golden hue and a subtle earthy flavour, while paprika adds smokiness.
Garlic, a staple in Spanish cooking, infuses the rice with its aromatic warmth. The result is a savoury, comforting dish with a hint of spice and a gentle sweetness from the vegetables. Each forkful brings a balance of tender chicken, creamy rice, and the complex flavour notes of herbs and spices.
A Taste of History
Arroz con Pollo has its roots in Spain but has travelled across the Atlantic, becoming a cherished dish throughout Latin America as well.
The Spanish influence on this dish is clear: the use of saffron, a prized ingredient brought by the Moors, and the technique of cooking rice with meat in a single pan both harken back to Spain’s rich culinary history.
As the dish spread to Latin America, it adapted to local tastes and ingredients, with each country adding its own flair, annatto in Puerto Rico, fresh cilantro in Peru, and a touch of cumin in Colombia.
In Spain, Arroz con Pollo is enjoyed as a comforting, rustic meal often shared at family gatherings or Sunday dinners. It’s a dish that brings people together and celebrates the art of slow cooking, allowing each ingredient to meld into a cohesive, flavourful whole.
The communal nature of Arroz con Pollo, cooking and sharing from one pot, is a reflection of Spanish values of family, hospitality, and savouring life’s simple pleasures.
Arroz con Pollo (Spanish Rice with Chicken) Recipe
Serves: 4 people
Ingredients:
- 4 bone-in chicken thighs, skin on
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup short-grain rice (like Bomba or Arborio)
- 1/2 tsp smoked paprika
- 1/4 tsp saffron threads, crushed
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- 1 medium tomato, grated
- 3 cups chicken broth
- 1/2 cup frozen peas
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Directions
To begin, season the chicken thighs with salt, pepper, and a pinch of smoked paprika. In a large, deep skillet or a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chicken thighs skin-side down and cook for 5-6 minutes until golden brown. Flip and cook for an additional 4 minutes, then remove from the skillet and set aside.
Using the same skillet, add the chopped onion, green and red bell peppers, and minced garlic. Sauté over medium heat for about 5 minutes, stirring occasionally, until the vegetables are softened and aromatic.
Stir in the rice, smoked paprika, saffron threads, and cumin. Cook the rice for 2 minutes, stirring continuously. This will toast the rice slightly, enhancing its flavour and allowing it to absorb the spices.
Add the grated tomato to the skillet, mixing it well with the rice and vegetables. Cook for another 2 minutes until the tomato has thickened slightly, creating a rich base for the rice.
Pour in the chicken broth, stirring well to combine. Season with a little salt and pepper, keeping in mind that the broth may add some saltiness. Place the browned chicken thighs back into the skillet, nestling them into the rice mixture.
Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 25-30 minutes. Allow the rice to cook slowly and absorb the broth while the chicken cooks through. Avoid lifting the lid too often, as this will let steam escape.
Once the rice is tender and the broth is mostly absorbed, scatter the frozen peas over the dish. Cover and cook for an additional 5 minutes, just until the peas are heated through. The peas add colour and a touch of sweetness to the dish.
Remove from heat and let the dish rest, covered, for 5 minutes. Before serving, garnish with freshly chopped parsley and lemon wedges on the side for added brightness. Serve the Arroz con Pollo directly from the skillet, and enjoy this comforting, flavourful Spanish classic.
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