🍗 Spanish arroz con pollo

Name: Spanish arroz con pollo
Total time: 55 min
Yield: 4
Cuisine: Spain
Ingredients: 800 g chicken thighs, cut into pieces; 300 g short-grain rice; A pinch of saffron in 2 tbsp warm water; 1 red and 1 green bell pepper, cut into strips; 2 tomatoes, grated; 150 g peas; 60 g green olives; 1 onion and 2 garlic cloves, chopped; 2 tbsp olive oil, 1 tsp sweet paprika, salt; 900 ml hot water or chicken stock

Origin: Spain

620kcal

per serving · 400 g

155kcal

per 100 g

36 gProtein9 g / 100 g

16 gFat4 g / 100 g

80 gCarbs20 g / 100 g

Spanish arroz con pollo is a homely one-pan dish of chicken and short-grain rice cooked in a saffron-tinted tomato base. Strips of bell pepper, green peas and a handful of olives make it colourful and slightly salty, and the rice soaks up all the chicken juices. It is softer and saucier than paella and is served straight from the pan.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Not keto20 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

ricechickensaffronbell pepperpeastomatoolives

Recipe

4 servings55 min

Ingredients

800 g chicken thighs, cut into pieces
300 g short-grain rice
A pinch of saffron in 2 tbsp warm water
1 red and 1 green bell pepper, cut into strips
2 tomatoes, grated
150 g peas
60 g green olives
1 onion and 2 garlic cloves, chopped
2 tbsp olive oil, 1 tsp sweet paprika, salt
900 ml hot water or chicken stock

Method

Season the chicken and brown it in the olive oil in a wide pan, then set aside.
Fry the onion, garlic and peppers for 5 minutes, add the grated tomato and paprika and cook until thick.
Return the chicken, add the hot water or stock and saffron, and simmer for 15 minutes.
Stir in the rice, season and cook uncovered on medium heat for 10 minutes, then add the peas and olives and cook on low heat for 8–10 minutes more.
Cover with a cloth and rest for 5 minutes before serving.

How to make it lighter

Use skinless chicken thighs to keep the flavour and lose much of the fat.
Measure the olive oil: 1 tablespoon instead of 2 saves about 120 kcal for the pan.
Add extra peppers and peas and serve a little less rice per plate.

History

Chicken with rice is an everyday dish in Spanish home cooking, closely related to the rice dishes of Valencia and the Mediterranean coast. Versions of it spread across Latin America, where it is a staple from the Caribbean to Peru.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →