📝 About This Recipe
Transport your kitchen to the heart of Spain with this soul-warming Arroz con Pollo, a rustic masterpiece that marries succulent chicken with golden, saffron-infused rice. This one-pot wonder celebrates the Spanish 'sofrito' technique, creating a deep base of caramelized vegetables and smoky Pimentón de la Vera. It is more than just a meal; it is a fragrant, vibrant centerpiece that captures the essence of Mediterranean comfort cooking.
🥗 Ingredients
The Chicken
- 2 lbs Chicken thighs (bone-in, skin-on for maximum flavor)
- 3 tablespoons Extra virgin olive oil (Spanish oil preferred)
- to taste Kosher salt and black pepper
The Sofrito and Aromatics
- 1 large Yellow onion (finely diced)
- 1 large Red bell pepper (seeded and diced)
- 4 pieces Garlic cloves (minced)
- 2 pieces Roma tomatoes (grated or very finely chopped)
- 1 tablespoon Smoked Spanish Paprika (Pimentón) (sweet or bittersweet)
The Rice and Liquid
- 2 cups Bomba or Calasparra rice (short-grain Spanish rice; do not rinse)
- 3 1/2 cups Chicken stock (low sodium, kept warm)
- 1/2 teaspoon Saffron threads (crushed and steeped in 2 tbsp warm water)
- 1/2 cup Dry white wine (such as Albariño or Sauvignon Blanc)
- 1 piece Bay leaf (dried)
Finishing Touches
- 1/2 cup Frozen peas (thawed)
- 1/4 cup Roasted red peppers (Piquillo) (sliced into strips)
- 1/4 cup Fresh parsley (roughly chopped)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Season the chicken thighs generously on both sides with salt and pepper. Let them sit at room temperature for 10 minutes while you prep the vegetables.
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2
In a large, wide heavy-bottomed skillet or a traditional paella pan, heat the olive oil over medium-high heat. Place the chicken skin-side down and sear until the skin is golden brown and crispy, about 6-8 minutes. Flip and sear for another 4 minutes. Remove chicken to a plate (it won't be fully cooked yet).
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3
Reduce the heat to medium. In the same pan with the chicken fat, add the onion and red bell pepper. Sauté for 5-7 minutes until soft and the onion is translucent.
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4
Stir in the minced garlic and cook for 1 minute until fragrant. Add the grated tomatoes and cook for 3-4 minutes, stirring often, until the liquid has evaporated and the mixture darkens—this is your sofrito base.
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5
Add the smoked paprika and the rice. Stir constantly for 2 minutes to 'toast' the rice grains, ensuring every grain is coated in the flavorful oil and sofrito.
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6
Pour in the white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom. Let the wine simmer for 1-2 minutes until mostly absorbed.
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7
Stir in the warm chicken stock, the saffron (with its soaking liquid), and the bay leaf. Taste the liquid and add more salt if needed—it should taste slightly over-salted at this stage.
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8
Nestle the chicken thighs back into the rice, skin-side up. Bring the liquid to a boil, then immediately reduce the heat to low.
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9
Cover the pan tightly with a lid or foil. Simmer undisturbed for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Do not stir the rice during this time!
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10
Remove the lid. Scatter the peas and roasted pepper strips over the top. Cover again and let it sit off the heat for 5-10 minutes to allow the rice to settle and the peas to warm through.
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11
Garnish with a shower of fresh parsley and serve directly from the pan with lemon wedges on the side.
💡 Chef's Tips
For the best texture, use Spanish Bomba rice; it absorbs three times its volume in liquid without becoming mushy. Do not rinse the rice! The surface starch helps create the perfect bite and body for this dish. If you love a 'socarrat' (the crispy rice layer at the bottom), turn the heat up to medium-high for the last 2 minutes of cooking until you hear a faint crackling sound. Always use high-quality saffron threads rather than powder for a more nuanced, floral aroma and authentic golden color. Ensure your chicken stock is warm when adding it to the pan to maintain a consistent cooking temperature for the rice.
🍽️ Serving Suggestions
A crisp, chilled glass of Spanish Albariño or a light Rosado pairs beautifully with the smoky notes. Serve with a simple green salad dressed in a sharp sherry vinaigrette to cut through the richness. A side of crusty bread is essential for mopping up any remaining juices. For an extra kick, serve with a small dollop of garlic aioli on the side of the plate. Offer a bowl of Spanish olives and Marcona almonds as an easy tapa while the rice rests.