Ingredients
For the Chicken:
- 4 large chicken thighs, bone-in and skin-on
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
For the Rice:
- 1 yellow onion, finely diced
- 2 red bell peppers, cored and diced
- 1 can (15 ounces) of diced tomatoes
- 1 teaspoon saffron threads
- 2 cups short-grain rice (such as Arborio or Valencia)
- ½ cup sauvignon blanc or any preferred white wine
- 2 ½ cups chicken stock
- ½ cup sliced and pitted Spanish green olives
- ⅔ cup frozen peas, thawed
- Additional salt and pepper, to taste
Instructions
Prepare the Chicken:
- Pat the chicken thighs dry using paper towels to ensure proper browning.
- Season both sides of the thighs generously with kosher salt and black pepper.
Sear the Chicken:
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Once hot, add the chicken thighs skin-side down.
- Sear the chicken for about 7 minutes without moving them, until the skin becomes golden brown and crispy.
- Flip the thighs and cook the other side for another 7 minutes to achieve a light browning.
- Remove the chicken from the pot and set aside on a plate.
Sauté the Vegetables:
- Reduce the heat to medium and add the diced onion and bell peppers to the same pot.
- Sauté for about 3 minutes, or until the vegetables start to soften and become translucent. This will help deglaze the pan and pick up any browned bits from the chicken.
Cook the Rice:
- Stir in the diced tomatoes with their juices, saffron threads, and uncooked rice. Mix to coat the rice with the oils and flavors.
- Pour in the white wine and chicken stock, bringing the mixture to a simmer.
- Cover the pot with a tight-fitting lid and reduce the heat to a gentle simmer. Cook for about 25-30 minutes, stirring occasionally to prevent the rice from sticking. The rice should be tender, and the liquid should be absorbed.
Add Final Ingredients:
- Once the rice is almost done, stir in the sliced green olives and thawed peas. The residual heat will warm them through.
Finish the Dish:
- Nestle the seared chicken thighs back into the pot, skin-side up. Push them slightly down into the rice.
- Cover and let the pot sit on low heat for 10 minutes to finish cooking the chicken and allow the flavors to meld. Adjust seasoning with additional salt and pepper if needed.
Serve:
- Serve the arroz con pollo hot, with the chicken thighs on top of the flavorful rice. Garnish with fresh cilantro or parsley if desired.
This arroz con pollo is perfect for a cozy family dinner, offering rich, comforting flavors and a beautiful presentation. Enjoy!