Arroz con Pollo

Name: Arroz con Pollo
Yield: Makes 4–6 Servings
Cuisine: Spain
Ingredients: Fresh oregano, 2 tablespoons minced; Chicken broth or stock, 3 cups (24 fl oz/750 ml), homemade or purchased; Diced tomatoes, 1 can (14½ oz/455 g), with juice; Skin-on, bone-in chicken thighs, breast halves, and/or drumsticks, 3 lb (1.5 kg); Olive oil, 3 tablespoons; Salt and freshly ground pepper; Yellow onion, 1, chopped; Garlic, 4 large cloves, minced; Roasted red bell peppers (capsicums), 3, thickly sliced; Long grain white rice, 2 cups (14 oz/440 g); Saffron threads, ¼ teaspoon, crushed

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Skin-on, bone-in chicken thighs, breast halves, and/or drumsticks, 3 lb (1.5 kg)
Salt and freshly ground

Europe
Spain
Main course
Dinner
Gluten-free
Mediterranean

Method

Brown the chicken and vegetables

Preheat the oven to 350°F(180°C). Season the chicken with salt and pepper. In a large ovenproof frying pan with a tight fitting lid over medium-high heat, warm the oil. Add the chicken and cook, turning once or twi

Ingredients

Method

Photos