Arroz con Pollo
Bright, saffron-tinted rice steams up around golden, bone-in chicken for a comforting one-pot meal that tastes like a sunny midday in Spain. The dish balances fragrant sofrito, smoky paprika, and a pop of fresh cilantro for a lively finish.
2 ½ lb chicken, bone-in, skin-on, cut into 8 pieces
1 ½ tsp salt
1 tsp black pepper
3 tbsp olive oil
1 yellow onion, finely chopped
1 red bell pepper, finely chopped
4 clove garlic, minced
1 tsp smoked paprika
2 tbsp tomato paste
1 can can, 14.5 oz diced tomatoes, drained
2 cup long-grain rice, rinsed until water runs clear
4 cup chicken stock
1 pinch saffron, crumbled and steeped in 1 tbsp warm stock
1 bay leaf, whole
1 cup frozen peas, thawed
1 bunch cilantro, chopped
1 lemon, cut into wedges for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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