Arroz con Pollo Recipe

Name: Arroz con Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) olive oil; 4 oz (125 g) fresh chorizo sausage (see Notes), removed from casings; 4 cloves garlic, minced; 2 onions, finely chopped; 1/2 tsp (2 ml) salt (or to taste); 1/2 tsp (2 ml) cracked black pepper; 1 cup (250 ml) long-grain brown rice, rinsed and drained; 1/2 cup (125 ml) dry white wine; 1/4 tsp (1 ml) crumbled saffron threads, dissolved in 2 tbsp (25 ml) boiling water; 2 cups (500 ml) chicken stock (store-bought or see recipe); 1 can (14 oz/398 ml) diced tomatoes, with juice; 3 lbs (1.5 kg) skinless bone-in chicken thighs (about 12); 1 red bell pepper, diced; 1 cup (250 ml) green peas, thawed if frozen; 2 tsp (10 ml) sweet paprika (see Notes)

Servings: persons

1 tbsp (15 ml) olive oil
4 oz (125 g) fresh chorizo sausage (see Notes), removed from casings
4 cloves garlic, minced
2 onions, finely chopped
1/2 tsp (2 ml) salt (or to taste)
1/2 tsp (2 ml) cracked black pepper
1 cup (250 ml) long-grain brown rice, rinsed and drained
1/2 cup (125 ml) dry white wine
1/4 tsp (1 ml) crumbled saffron threads, dissolved in 2 tbsp (25 ml) boiling water
2 cups (500 ml) chicken stock (store-bought or see recipe)
1 can (14 oz/398 ml) diced tomatoes, with juice
3 lbs (1.5 kg) skinless bone-in chicken thighs (about 12)
1 red bell pepper, diced
1 cup (250 ml) green peas, thawed if frozen
2 tsp (10 ml) sweet paprika (see Notes)

1
In a skillet, heat oil over medium-high heat for 30 seconds.
2
Add chorizo and cook, stirring and breaking up with a spoon, until no longer pink, about 2 minutes.
3
Using a slotted spoon, transfer to a plate.
4
Drain off all but 1 tbsp (15 ml) fat from pan.
5
Reduce heat to medium.
6
Add garlic and onions to pan and cook, stirring, until softened, about 3 minutes.
7
Add salt and pepper; cook, stirring, for 1 minute.
8
Add rice and cook, stirring, for 1 minute.
9
Add white wine and saffron mixture; bring to a boil and cook for 1 minute.
10
Add stock and tomatoes with juice; bring to a boil and cook for 2 minutes.
11
Return sausage to pan.
12
Arrange chicken over bottom of slow cooker stoneware and cover with sausage mixture.
13
Place a clean tea towel, folded in half (so you will have two layers), over top of stoneware, to absorb the moisture.
14
(Accumulated moisture affects the consistency of the rice.
15
The tea towel will absorb the moisture generated during cooking.)
16
Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork.
17
Stir in red pepper, peas and paprika.
18
Cover and cook on High for 20 minutes, until pepper is tender.
19
MAKE AHEAD
20
Complete Steps 1 and 2, chilling sausage and vegetable mixtures separately.
21
Cover and refrigerate overnight.
22
When youre ready to cook, continue with the recipe.

1109

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tbsp (15 ml) olive oil, 4 oz (125 g) fresh chorizo sausage (see Notes), removed from casings, 4 cloves garlic, minced, 2 onions, finely chopped, and more.

Yes, Arroz con Pollo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz con Pollo

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