Recipe for Arroz Con Pollo

Making the perfect Arroz Con Pollo should only take approximately 2 hr 20 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Arroz Con Pollo recipe can feed your family for 4 servings.

There are many different ways to make this Arroz Con Pollo recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Arroz Con Pollo recipe.

Arroz Con Pollo Popular Ingredients

• 4 pieces chicken thighs, bone-in, skin on
• 4 chicken drumsticks
• Salt and freshly ground black pepper
• Paprika or smoked sweet paprika
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 1/2 cup 2-inch pieces vermicelli pasta
• Generous pinch saffron threads
• 2 cups chicken stock
• 5 ounces thick-cut speck, smoky ham or Serrano ham, diced
• 1 large onion or 2 medium onions, chopped
• 2 to 3 ribs celery, chopped
• 2 bell peppers, 1 red and 1 green
• 2 chile peppers, red or green, seeded and finely chopped
• 3 to 4 cloves garlic, chopped
• 1 bay leaf
• 1 large ripe heirloom or organic beefsteak tomato, cored and chopped
• 1 slightly mounded cup long grain rice

Steps for making Arroz Con Pollo

1. Season the chicken liberally with salt, pepper, and paprika, add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
2. Place the saffron and chicken stock in a small pot and warm it up to steep the saffron threads.
3. Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil, a turn of the pan, and brown the ham, about 2 minutes. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the tomatoes, rice. Stir in the pasta and warm saffron stock. Add the chicken and cover the pot, cook 18 minutes, until rice is tender. Serve or cool completely and store for make-ahead meal.
4. Preheat the oven to 375 degrees F.
5. Heat the dish in the oven until heated through. To reheat: Add 1/2 cup stock or water, sprinkled around the pan. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.

Popular Categories for this Recipe

• Rice Recipes
• Chicken Recipes
• Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Arroz Con Pollo recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon