Arroz con Pollo

Name: Arroz con Pollo
Yield: Serves four
Cuisine: Spanish
Ingredients: 2 garlic cloves, finely chopped; 1 chorizo sausage, sliced; 5 ml/1 tsp paprika; 1 large Spanish onion, roughly chopped; 60 ml/4 tbsp olive oil; 6 chicken thighs, free-range if possible, halved along the bone; 2 large tomatoes, chopped or 200 g/7 oz can chopped tomatoes; 2 large tomatoes, chopped or 200 g/7 oz can chopped tomatoes; 1 yellow (bell) pepper, seeded and roughly chopped; 225 g/8 oz/1 generous cup paella rice, washed and drained; 115 g/4 oz Serrano or cooked ham or gammon, diced; 1 red (bell) pepper, seeded and roughly chopped; 115 g/4 oz Serrano or cooked ham or gammon, diced; 115 g/4 oz Serrano or cooked ham or gammon, diced; 15 green olives and chopped fresh flat leaf parsley, to garnish; salt and ground black pepper; salt and ground black pepper; 1 bay leaf; 5 ml/1 tsp dried oregano or thyme; 5 ml/1 tsp dried oregano or thyme; 750 ml/1¼ pints/3 cups chicken stock; 120 ml/4 fl oz/½ cup amontillado sherry; 15 green olives and chopped fresh flat leaf parsley, to garnish

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Many Spanish families eat rice once a week, referring to it as arroz unless it is paella. Rice with chicken is a casserole, with more liquid than a paella. Seasonal vegetables are included and even peas and sweetcorn can be used.

Ingredients

60 ml/4 tbsp olive oil
6 chicken thighs, free-range if possible, halved along the bone

Europe
Spain
Main course
Mediterranean

Method

Heat the oil in a wide flameproof casserole. Season the chicken pieces with salt and paprika. Fry until nicely brown all over, then reserve on a plate.
Add the onion and garlic to the pan and fry gently until beginning to soften. Add the chorizo and ham or

Ingredients

Method

Photos