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Arroz con Pollo

Serves 4 Entree gluten-free, dairy-free, chicken, Poultry

Arroz con Pollo

Arroz con Pollo, a comforting one-pot dish, is a staple in the Argentine criollo cuisine, tracing its roots back to Spanish settlers. This dish is beloved for its simplicity and is often enjoyed during family lunches on Sundays, when loved ones gather to savor the hearty flavors that unite tradition with local ingredients.

The essence of Arroz con Pollo lies in its vibrant paprika-stained rice, which cradles tender chicken pieces and aromatic vegetables. The bottom layer develops a slight crispness, a prized feature that adds texture. Each spoonful delivers a balance of savory chicken and subtly sweet peppers, making it a cherished classic that warms both the palate and the heart.

Ingredients

  • 8chicken pieces
  • 1onion, chopped
  • 1red pepper, chopped
  • 300 g (10 oz)long-grain rice
  • 1 tsppaprika
  • 2 tbspoil
  • to tastesalt

Method

  1. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the 8 chicken pieces, skin-side down, ensuring they are in a single layer. Brown them for about 5 minutes on each side, until the skin is golden and crisp. Remove the chicken from the pot and set aside.
  2. In the same pot, add the chopped onion and red pepper. Stir them into the remaining oil and chicken drippings, scraping up any browned bits from the bottom of the pot. Cook for about 5 minutes, until the onion becomes translucent and the pepper softens.
  3. Add 300 g (10 oz) of long-grain rice and 1 teaspoon of paprika to the pot. Stir well to coat the rice with the oil and spices, ensuring each grain is shiny and slightly toasted. This step enhances the flavor and prevents the rice from sticking.
  4. Return the browned chicken pieces to the pot, nestling them among the rice and vegetables. Pour in enough hot water or stock to cover the ingredients by about 2 cm. Season with salt to taste, ensuring the liquid is well-flavored.
  5. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and cook for about 20 minutes. Check that the rice is tender and the chicken is cooked through by ensuring the juices run clear when pierced.
  6. Once cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to absorb any remaining liquid, enhancing the dish's texture.