Arroz Con Pollo – Chicken & Rice
Donal's Notes
Similar to a paella but without the seafood, this all-in-one-pan chicken dish provides hearty comfort with each bite. Short grain rice is a must here, it can be found in most supermarkets.
Instructions
Place the chicken in a bowl and toss with the oregano and a generous seasoning of sea salt and black pepper. Set aside to marinade.
Time to do some prep. Deseed and slice the red peppers lengthways. Finely chop the onions and garlic.
Heat a casserole dish over a medium high heat and add the olive oil. Cook the chicken thighs until they are an even golden colour all over and are almost cooked through. Drain on a plate lined with kitchen paper.
Add more olive oil to the pan if required and fry the onions and peppers for 6-8 minutes until just tender. Stir through the garlic and chilli flakes and continue to cook for 1-2 minutes until aromatic.
Pour in the wine and simmer for 1-2 minutes before adding the tins of plum tomatoes, breaking down with the back of a wooden spoon.
Add the chicken stock, a generous pinch of saffron, the rice and the olives. Bring to a steady simmer.
Nestle the chicken thighs back in the tomato rice mixture. Reduce the heat, cover with a lid and simmer gently for 15-20 minutes or until the rice is tender and the chicken is cooked all the way through and tender.
Depending on the rice, you may need to top up with a little water if it gets too dry before the rice is cooked. Also ensure the rice doesn’t catch at the bottom of the pan by stirring it every now and then.
