Arroz con Pollo (Spanish Rice with Chicken)
Easy, simple, and full of flavor. Just like Oma used to make.
Easy, simple, and full of flavor. Just like Oma used to make.
- 1/2 cup onions chopped
- 2 cloves garlic crushed
- 2 tablespoons olive oil
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper
- 2 pounds chicken pieces
- 1 13-oz can chicken broth
- 1 16-oz can tomatoes diced
- 1 teaspoon salt (up to 1 1/2 tsp if desired)
- 1/4 teaspoon turmeric
- crushed red pepper to taste (if desired); i use 1/4 tsp.
- 10 ounces frozen peas
- 1 cup long-grain rice
- Carbohydrate 59.9965789534402 g
- Cholesterol 170.09713875 mg
- Fat 36.7798789701124 g
- Fiber 5.54178175970996 g
- Protein 51.7059438107134 g
- Saturated Fat 10.2217641275216 g
- Serving Size 1 1 Serving (526g)
- Sodium 386.165257356108 mg
- Sugar 54.4547971937302 g
- Trans Fat 3.14951400036887 g
- Calories 791 calories
Step-by-step
- In a skillet, brown chicken in oil; pour off fat.
- Add broth, tomatoes, onions, garlic, salt, turmeric, pepper, crushed red pepper (if desired) and bay leaf.
- Cover; cook over a low heat 15 minutes.
- Add remaining ingredients.
- Cover; cook 30 minutes more or until chicken and rice are tender; stir occasionally.
- Remove bay leaf & serve.
Stirring the rice constantly while it simmers with the chicken creates a gummy, starch-laden texture instead of distinct, fluffy grains. Treating long-grain rice like risotto ruins the dish entirely. Allowing the starches to settle undisturbed during the final 30 minutes of covered simmering ensures the grains absorb the broth and tomatoes evenly without breaking down.
Managing Moisture and Meat
Browning chicken pieces in olive oil first renders out excess fat, which must be poured off before adding liquids to prevent an oily surface layer. Monitoring the heat during the initial 15-minute braise keeps the liquid from evaporating too quickly before the rice is introduced. Incorporating frozen peas during the final 30 minutes prevents them from turning khaki and losing their bright, fresh crunch.Accompaniments and Service
Pairing this heavy poultry casserole with a sharp, vinegar-dressed green salad cuts through the richness of the chicken broth and tomatoes. Ensuring the bay leaf is extracted before plating avoids an unpleasantly bitter bite.
