Arroz con Pollo

7 Feb

Looking for a simple, delicious meal that can feed your entire family for days? Then this Latin American classic is just the dish! Arroz con pollo is essentially chicken nestled in a melange of saffron rice, onion, garlic, and fresh herbs. Its origins have been traced back to Andalusia, Spain and may in fact be of Arab origin. It has been a standard throughout the caribbean and now I bring you this more wholesome version made with organic brown rice instead of the standard white short grain rice.

Arroz Con Pollo

Arroz Con Pollo ready to serve!

 

This dish is one of my favorites and is one of my comfort foods. I just love the flavor combinations of saffron, chicken, and the rice. I have found that this dish has more variations than any dish I have ever seen, so feel free to experiment with adding different vegetables, legumes, and herbs to create your own adaptation!

Arroz Con Pollo

  • 1 Whole Chicken cut up or any assorted chicken pieces.
  • 1 1/2 cups Organic Brown Rice
  • 3 cups organic free-range low sodium chicken broth
  • 1 medium white onion
  • 1 sprig of fresh oregano
  • 1 pinch of saffron (optional)
  • 3 tablespoons Extra Virgin Olive Oil
  • Kosher Salt
  • Cracked Black Pepper
  • Smoked Paprika aka pimenton (Not the hungarian paprika, this is different!)
  1. Season the chicken with salt, pepper, and pimenton.
  2. Heat the chicken stock in a saucepan over medium heat.
  3. While you are warming up the stock, put the olive oil in a large sautee pan or large skillet over medium-high heat.
  4. When the olive oil is hot, but not smoking, put the diced white onion a bit of salt and pepper, and cook until translucent and almost browned, about 5-8 minutes.
  5. Add the rice and mix well to incorporate the oil. At this time, put in the saffron, oregano and cook for about 1 minute.
  6. Place the chicken in the rice without crowding each piece, kind of snuggle them up in the rice.
  7. Add the warm stock and bring to a boil, then cover, and reduce the heat to low.
  8. Cook for about 45-50 minutes or until all the liquid is absorbed and the chicken is completely done.
  9. Serve with some lemon and lime wedges and maybe a nice Pinot Noir.

    Arroz Con Pollo

    Arroz Con Pollo

 

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5 Responses to “Arroz con Pollo”

  1. Kiri W. February 7, 2012 at 3:57 pm #

    Looks delicious and wholesome. Love the color of your rice!

    • cjdelgrosso February 7, 2012 at 4:49 pm #

      Thanks Kiri. It’s the saffron, I love using saffron in my dishes!

  2. Vixxy P February 7, 2012 at 5:44 pm #

    This looks gorgeous, would you serve veg or salad with it then? It looks a perfect idea to serve at a party.

    • cjdelgrosso February 7, 2012 at 7:03 pm #

      Thanks! You know, this dish really sticks to your ribs! What I would serve with this is a fresh med salad (frisee, radicchio, fresh figs) something light and fresh! Stay away from adding more starches!!! 🙂

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  1. Spice Aji | Spice Suppliers - May 16, 2012

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