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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 8 paella-437-d112734-0416.jpg

Ingredients Ingredient Checklist Large pinch saffron 1/2 cup dry white wine, such as Sauvignon Blanc 4 whole chicken legs, split, or 8 bone-in, skin-on thighs (about 2 pounds) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 medium onion, minced (1 1/4 cups) 4 to 5 cloves garlic, minced (2 tablespoons) 6 piquillo or other jarred roasted red peppers, thinly sliced 1 tablespoon tomato paste 1 1/2 cups short-grain rice, such as Bomba or Arborio 2 dried bay leaves 3 cups low-sodium chicken broth 3/4 cup frozen peas, slightly thawed

Variations MAKE IT INDIANReplace the peppers with 1/4 cup minced ginger. Just before the tomato paste, add 3/4 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 3 cardamom pods; cook 30 seconds.TRY CHINESEOmit the saffron and wine. Replace the onion with 8 thinly sliced scallions, and the peppers with 1/4 cup minced ginger and 1 1/2 cups sliced fresh shiitake-mushroom caps. Skip the tomato paste. Replace the peas with blanched broccolini.

Gallery Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 8 paella-437-d112734-0416.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 8

Recipe Summary

prep: 30 mins total: 1 hr 10 mins

Servings: 8

prep: 30 mins

total: 1 hr 10 mins

prep:

30 mins

total:

1 hr 10 mins

Servings: 8

8

paella-437-d112734-0416.jpg

paella-437-d112734-0416.jpg

Ingredients

Ingredients

  • Large pinch saffron 1/2 cup dry white wine, such as Sauvignon Blanc 4 whole chicken legs, split, or 8 bone-in, skin-on thighs (about 2 pounds) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 medium onion, minced (1 1/4 cups) 4 to 5 cloves garlic, minced (2 tablespoons) 6 piquillo or other jarred roasted red peppers, thinly sliced 1 tablespoon tomato paste 1 1/2 cups short-grain rice, such as Bomba or Arborio 2 dried bay leaves 3 cups low-sodium chicken broth 3/4 cup frozen peas, slightly thawed

Directions

Preheat oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Heat oil in a large straight-sided ovenproof skillet over medium-high. Add chicken and cook, skin-side down, until golden brown, 5 to 6 minutes. Turn and brown other sides, about 1 minute. Remove from skillet.

Pour off all but 3 tablespoons fat from skillet. Add onion, garlic, and peppers; cook over medium-high until onion is translucent, about 3 minutes. Stir in tomato paste; cook 30 seconds more.

Stir in rice to coat with fat and toast, about 30 seconds. Add wine mixture; cook until completely evaporated, about 30 seconds. Stir in bay leaves, broth, and 1 1/2 teaspoons salt.

Return chicken, skin-side up, to pan. Bring liquid to a full boil. Cover and bake in oven until liquid is absorbed, rice is tender, and chicken is cooked through, about 25 minutes. Add peas; cover and let stand 15 minutes before serving.

Variations MAKE IT INDIANReplace the peppers with 1/4 cup minced ginger. Just before the tomato paste, add 3/4 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 3 cardamom pods; cook 30 seconds.TRY CHINESEOmit the saffron and wine. Replace the onion with 8 thinly sliced scallions, and the peppers with 1/4 cup minced ginger and 1 1/2 cups sliced fresh shiitake-mushroom caps. Skip the tomato paste. Replace the peas with blanched broccolini.

Variations

MAKE IT INDIANReplace the peppers with 1/4 cup minced ginger. Just before the tomato paste, add 3/4 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 3 cardamom pods; cook 30 seconds.TRY CHINESEOmit the saffron and wine. Replace the onion with 8 thinly sliced scallions, and the peppers with 1/4 cup minced ginger and 1 1/2 cups sliced fresh shiitake-mushroom caps. Skip the tomato paste. Replace the peas with blanched broccolini.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Arroz Con Pollo 101

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Arroz Con Pollo 101

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest