Arroz Con Pollo (Chicken with Rice)
I absolutely love this dish. As regular readers will know, anything Spanish tends to be right up my street and this is no exception. I've had a craving for a paella for quite a while now and this is kind of a tomato-based version of that…
I decided to cook the chicken separately as I'm a sucker for crispy chicken skin and there's something about roasting chicken that's fairly impossible to beat. Aside from that, this is a very traditional recipe and the flavour is out of this world. Sweet caramelised onions and pepper, the familiarity of garlic, a kick of chilli and the briny hit of green olives mingle together beautifully with the tomatoes, paprika and comforting rice to create a stunning supper. To finish, I give it all a very generous seasoning and squeeze in the juice of a lemon to cut through everything and leave the palate feeling refreshed and wanting more.
2 tbsp olive oil
1kg chicken thighs, bone-in and skin on
1 tbsp dried oregano
2 red peppers, sliced lengthways
2 onions, finely sliced
4 garlic cloves, finely chopped
1-2 tsp dried chilli flakes
75ml white wine
2 x 400g tins plum tomatoes
400ml chicken stock
1 tsp paprika
250g short grain rice (Arborio or Spanish bomba)
100g green olives, roughly crushed and stone removed
½ lemon, juice only
Sea salt and ground black pepper
Preheat the oven to 200C/Gas Mark 6.
Place the chicken in a bowl and toss with 1 tbsp olive oil and a generous seasoning of sea salt, black pepper and the oregano. Roast in the preheated oven, skin side up, for around 45 minutes or until the skin is golden and crisp and the meat cooked through.
In the meantime, heat a casserole pan over a medium high heat and add the remaining oil. 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 tomatoes, chicken stock, paprika, rice and olives. Bring to a steady simmer, reduce the heat, cover with a lid and simmer gently for 20 minutes or until the rice is 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 every now and then.
Season the rice with the lemon juice, sea salt and ground black pepper and serve with the roasted chicken thighs.
I decided to cook the chicken separately as I'm a sucker for crispy chicken skin and there's something about roasting chicken that's fairly impossible to beat. Aside from that, this is a very traditional recipe and the flavour is out of this world. Sweet caramelised onions and pepper, the familiarity of garlic, a kick of chilli and the briny hit of green olives mingle together beautifully with the tomatoes, paprika and comforting rice to create a stunning supper. To finish, I give it all a very generous seasoning and squeeze in the juice of a lemon to cut through everything and leave the palate feeling refreshed and wanting more.
Arroz Con Pollo (Chicken with Rice)
Serves 6
1kg chicken thighs, bone-in and skin on
1 tbsp dried oregano
2 red peppers, sliced lengthways
2 onions, finely sliced
4 garlic cloves, finely chopped
1-2 tsp dried chilli flakes
75ml white wine
2 x 400g tins plum tomatoes
400ml chicken stock
1 tsp paprika
250g short grain rice (Arborio or Spanish bomba)
100g green olives, roughly crushed and stone removed
½ lemon, juice only
Sea salt and ground black pepper
Preheat the oven to 200C/Gas Mark 6.
Place the chicken in a bowl and toss with 1 tbsp olive oil and a generous seasoning of sea salt, black pepper and the oregano. Roast in the preheated oven, skin side up, for around 45 minutes or until the skin is golden and crisp and the meat cooked through.
In the meantime, heat a casserole pan over a medium high heat and add the remaining oil. 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 tomatoes, chicken stock, paprika, rice and olives. Bring to a steady simmer, reduce the heat, cover with a lid and simmer gently for 20 minutes or until the rice is 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 every now and then.
Season the rice with the lemon juice, sea salt and ground black pepper and serve with the roasted chicken thighs.
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