Spanish Chicken and Rice is that one pot meal you need to prepare after a busy vacation.
I was vacationing in Italy for a week. We ate a hearty Italian style breakfast at our hotel every morning before leaving for the day. Italian breakfasts contain a variety of cured meat, prosciutto, salami, cheese, olives, egg, bread, espresso and what not. For lunch we usually ate Caprese or a grilled vegetable panini from a cafe. At dinner we ate Truffle Risotto in Rome, thin crust pizza in Pisa, Tuscan Sandwiches in Florence, Venetian Fish Risotto in Burano, and homemade pasta with artichoke in Lido.
I have not felt like cooking at all since we returned home. All I am trying to make is simple one pot meals. A couple of months ago my mom told me about Arroz con Pollo. Oh, do not get nervous! It means rice with chicken in Spanish. The day I learned about it I made it with brown rice. We loved it so much that we devoured it in less than 3 days.
In fact, I loved it so much that I started doing research about it. I found out that, traditionally, it’s prepared with Valencia rice (the rice that is known for paella). Arroz con pollo or rice with chicken is not only popular in Latin America but also in The United States. Even my husband grew up eating this dish. Some claim that it originated from Spain while others think its from Puerto Rico. When the Moors invaded Spain in the 8th century they influenced Spanish culture and cuisine. This is a communal dish and shared across the table (similar to Indian Biryani).
It varies from house to house and chef to chef. Regardless of its origins, its simply delicious! It is a perfect one-pot meal anytime. The use of herbs and spices, like saffron, enriches the dish. Color is very important in Moorish cuisine. The dish will be a reddish-yellow color so I recommend using a good brand of saffron. My recipe might not be the original, but I made it quite a few times, and we love it.
If you have the authentic, original arroz con pollo recipe please email it to me.
Special Notes (please read):
I used valencia and brown basmati rice. Personally. I like brown basmati rice for its high fiber content.
I replaced the jalapeño pepper with green chile. It is a good substitute if you can’t get your hands on jalapeño pepper.
I recommend using chicken thighs. I made it with the bone-in breast.
Make sure you secure and cover the lid tightly. This is why I used a kitchen towel to cover the pot.
Instead of water you can use low-sodium chicken broth to enrich the flavor.
Ingredients
- 2 pounds bone-in chicken breast, cut into 3-inches pieces
- salt to taste
- 1 teaspoon black pepper powder
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, very finely chopped
- 1 spanish onion, finely chopped
- 1 Roma tomato, finely chopped
- 1 dried whole red chile
- 1 bayleaf
- 1 jalapeno pepper, seeded and finely chopped
- 2 cups valencia rice, washed and drained
- 3 cups chicken stock or water
- 1 teaspoon saffron, lightly crushed
- 1/2 cup frozen peas
- Juice of 1 lemon
- 1/4 cup chopped parsley(For garnish)
Instructions
1. In a shallow plate, line the chicken pieces. Sprinkle a generous amount of salt and black pepper. Using hands, coat it well.
2. In a non-stick soup pot, over medium heat, heat butter. Add chicken pieces and fry 5 to 6 minutes, or until it is golden brown. Turn the chicken pieces over and fry the other side for another 5 to 6 minutes or until it is golden brown. Set it aside in a plate.
3. In the same pan without washing, over medium-low heat, heat olive oil. Add garlic pieces and saute for 1 to 2 minutes or until the aroma of garlic comes out. Add onion piece and cook by stirring often for 8 to 10 minutes, or until it becomes soft. Add tomato pieces and cook for 7 to 8 minutes or until it becomes soft.
4. Add dried red chile, bayleaf and slice jalapeño. Cook it for 1 to 2 minutes, stirring well.
5. Now add washed rice, water, salt, saffron, frozen peas and lemon juice. Increase the heat to high until it comes to a boil. Then lower the temperature to low. Now cover the pan with a clean kitchen towel and put the lid on top of it. Cook it for 25 to 28 minutes, or until all water is gone and rice is soft. Fluff it with a fork. Garnish with fresh parsley and serve hot.
Oh I love the recipe I read.. a lot of familiar ingredients that makes comfort food. and what a fabulous pictures D. <3 the presentation
Thanks dear 🙂
Wow so drooling… Nice presentation dolphia
Thank you dear 🙂
Pingback: Shakshuka Recipe- Indian Simmer