Thursday, March 4, 2010

Arroz con Pollo

A recent trip to Puerto Rico and a recipe from Martha Stewart's Living

  • 1 cup dry white wine
  • Pinch of saffron
  • 6 chicken thighs (6 ounces each)
  • Coarse salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced garlic (2 to 3 cloves)
  • 1 large tomato, diced
  • 2 dried bay leaves
  • 4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
  • 3 cups short-grain rice, preferably Valencia (can substitute Arborio)
  • 1 cup pimiento-stuffed green olives

  1. Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
  2. Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
  3. Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

  • I omitted the tomato because- well, I forgot to buy one!
  • Make sure you use a large enough pan. Chicken broth overflowed onto my stovetop more than once- whoops!
  • I used a pinch of saffron, but next time I'd use a really really large pinch.
  • There was a lot more rice than chicken, perhaps because we used skinny organic free-range chicken thighs. Anyway, I took the leftover rice to work as part of my lunches, and it tasted great cold! So, enjoy the leftover rice if you have some.

Liz's Rating: 9/10
Tim's Rating: 9/10


10yearstogether said...

Looks like another win! I should get some saffron. I haven't even bothered to look for it because I've heard it is SUPER expensive. But I've seen it in at least a few recipes now that I want to try, includingy ours. Thanks for sharing!

Joanne said...

Arroz con pollo is such an awesome dish. It has so much flavor and just exudes home-cooked deliciousness.

Thanks for your comment on my blog! Did you end up taking the job at Sloan? What kind of research are you interested in doing? I am only in my first year of the MD/PhD program so I'm doing the med school part now...can't wait for the PhD part. I love research so much more than medical school...

KMAYS said...

We're heading to San Juan on Monday. Do you have any recommendations?

HaveShoesWillTravel said...

Yum. I saw a similar recipe in a cookbook the other day and wanted to make it. I also don't have any saffron at home. I should have picked it up in Istanbul but I thought perhaps those guys were trying to scam me since I didn't know how much I should be paying.