Arroz con Pollo
Recipe Date:
May 28, 2025
Serving Size:
8
Prep Time:
90 Minutes
Cook Time:
60 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
I love a one pot dinner, and this is one of my favorites. The sofrito and chorizo make the house smell so good, and our Project España Red is the perfect pairing.
Ingredients
- 3 lbs of chicken, I use boneless, skinless thighs and drumsticks but use whatever you prefer.
- 4 tbsp of olive oil, divided
- 4 tsp of ground cumin
- 1 1/2 tbsp oregano
- 2 tsp sweet paprika
- 1/2 tsp cayenne pepper
- 1 lb dried chorizo, cut into pieces. If you can only find ground chorizo that works as well.
- 1 sweet onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves minced
- 2 bay leaves
- 2 cups long grain white rice
- 1 (15-ounce) can diced tomatoes with liquid
- 3 cups low-sodium chicken broth
Directions
- Preheat oven to 350F
- Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop, up to 12 hours if you have the time.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.