Back to Arroz Con Pollo All Reviews for Arroz Con Pollo - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 Arroz Con Pollo
Ingredients Ingredient Checklist 1/2 cup dry white wine Pinch of saffron threads 6 bone-in chicken thighs (about 6 ounces each) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 large yellow onion, finely chopped 2 tablespoons minced garlic 1 large tomato, chopped 2 dried bay leaves 1 1/2 cups short-grain rice, preferably Valencia 3 cups low-sodium chicken broth, plus more if needed 1 cup pimiento-stuffed green olives, drained
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 Arroz Con Pollo
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Arroz Con Pollo
Arroz Con Pollo
Ingredients
Ingredients
- 1/2 cup dry white wine Pinch of saffron threads 6 bone-in chicken thighs (about 6 ounces each) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 large yellow onion, finely chopped 2 tablespoons minced garlic 1 large tomato, chopped 2 dried bay leaves 1 1/2 cups short-grain rice, preferably Valencia 3 cups low-sodium chicken broth, plus more if needed 1 cup pimiento-stuffed green olives, drained
Directions
Preheat oven to 375 degrees. In a bowl, combine wine and saffron.
Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.
Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.
Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.
Reviews (13)
Add Rating & Review 88 Ratings 5 star values: 29 4 star values: 15 3 star values: 29 2 star values: 11 1 star values: 4
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Reviews (13)
Add Rating & Review 88 Ratings 5 star values: 29 4 star values: 15 3 star values: 29 2 star values: 11 1 star values: 4
Add Rating & Review
88 Ratings 5 star values: 29 4 star values: 15 3 star values: 29 2 star values: 11 1 star values: 4
88 Ratings 5 star values: 29 4 star values: 15 3 star values: 29 2 star values: 11 1 star values: 4
88 Ratings 5 star values: 29 4 star values: 15 3 star values: 29 2 star values: 11 1 star values: 4
5 star values: 29 4 star values: 15 3 star values: 29 2 star values: 11 1 star values: 4
Martha Stewart Member Rating: 5 stars 09/22/2019 This was AMAZING.. the flavor combinations were wonderful...we want to make it for a dinner for 8 though. Any ideas about how we might go about this? Martha Stewart Member Rating: 5 stars 06/11/2019 Have made paella and arroz con pollo recipes for a long time. This recipe doesn't need the peas and roasted red pepper pieces nor almonds and the like. And no oregano. It stands on its own. Very flavorful. Tip, buy a flavorful Spanish olive oil and use paella rice or what is suggested as Valencia rice. And, a homemade chicken stock with character of flavor. Using these quality products- although few, make this recipe stand out. Use a good tomato as well. I bought a ripe beef steak tomato and that added a special dimension. Don't be stingy wit the saffron but do not over spice with it ( too much can produce an unwanted medicinal taste). Oh yes, use fresh Bay leaves ( 2 large) for best results. Simplicity and quality earmarks this recipe. Martha, you knocked it out of the ballpark! Yum Martha Stewart Member Rating: 5 stars 06/28/2018 Only Added extras of what’s already in the recipe: 1/2 C extra olives, extra garlic, tad bit extra wine, the extra additional ingredient was a light sprinkle of smoked paprika - it’s spanish too, so it goes great and I love it! I use all these ingredients all the time, minus the Saffron threads so I wasn’t really expecting anything much different or special but it really was spectacular, comforting and delicious 😋 this will be on a regular rotation in my repertoire Thank you Martha 🍓 you’re still my favorite after all these decades Martha Stewart Member Rating: Unrated 05/23/2016 I just put this into the oven and my house smells amazing. I made many changes and I added peas. I used Chardonnay, used fresh rosemary, sweet peppers. Skipped the tomato, olives, and saffron. Added Aromatics. I know my husband will like it. Also a little turmeric for color. Yellow food is pretty. Martha Stewart Member Rating: 5 stars 01/09/2016 This dish was a big success at our dinner table last night. There were lots of nice flavors in chicken, rice, tomatoes and olives. Arroz con pollo was not previously welcomed by my family, so it was with great pleasure I saw them eat and enjoy dinner last night. Used medium grain rice...it worked. The olives carry a lot of flavor; next time I might cut them in half before cooking or before serving so the tender palates stay with the meal. Martha Stewart Member Rating: Unrated 12/29/2015 I could not find Valencia in the market. Arborio was the only short grain rice I could find, but I don't like the texture of arborio. So, I used medium grain rice. I also used dry vermouth, which I had on hand for a poached pears recipe. Those are the only two changes made due to necessity. The finished result was absolutely delicious. Very easy to make. Will be making this again for a ladies luncheon, and a Spanish guitar tape in the background for atmosphere! Martha Stewart Member Rating: Unrated 07/11/2015 This was fantastic and so easy! I followed the recipe exactly. As a previous commenter had suggested, the only thing I added was 1/2 cup of frozen peas at the end. Also, I'm not usually a fan of manzanilla olives; however, they gave the dish a nice briny bite. Martha Stewart Member Rating: 5 stars 06/17/2015 Usually, when I make Aroz con Pollo, I make it Caribbean style, so the chile cud a spicy stew made with chilies, tomatoes, capers and green olives that is served over yellow rice, but when I saw Martha make this on her PBS show, it looked delicious, so we tried it. We loved it. It was simple to make, packed with flavor and really tasty. I let the saffron soak in the wine for an hour, so it had intense color. We made sangria with the rest of the wine using berries and citrus. A perfect meal Martha Stewart Member Rating: Unrated 01/04/2015 Delicious Sunday dinner! I used boneless chicken thighs & arborio rice (couldn't find short grain) but cut amount of rice, broth & olives in half for just the two of us. Love the flavors, especially the green olives. Martha Stewart Member Rating: 5 stars 11/10/2014 This was awesome. It did create a lot of rice, but the taste was outstanding. I made sure to cook down the veggies and wine to the point of almost carmelization. So the flavor was very flavorful. The family LOVED it! thank you, Martha. Martha Stewart Member Rating: 3 stars 11/05/2014 I made this Arroz Con Pollo recipe last night. We saw Martha make it on TV and it looked delicious. Martha's people didn't get the recipe right online here. This is not a good recipe at all, and I've been a fan of Martha Stewart for over twenty years. There is way too much rice (3 cups raw rice) for 6 chicken thighs, and not enough tomatoes for that amount of rice. It has very little flavor, the chicken is bland and so is the rice, even with the saffron in it. Definitely a thumbs down. Martha Stewart Member Rating: 5 stars 11/03/2014 What a great recipe! Reminds me of paella. Keeping with the one-pot meal theme, I added frozen peas and carrots in right after I added the rice and olives to the pot for our vegetables. Also added some cayenne pepper and red pepper flakes to give it a little spicy kick to it. The flavors from the rice were just so addicting, we literally just started eating the rice right from the pot when we were cleaning up after dinner. Definitely making this again and inviting guests over for it.Martha Stewart Member
Rating: 5 stars 09/22/2019
This was AMAZING.. the flavor combinations were wonderful…we want to make it for a dinner for 8 though. Any ideas about how we might go about this?
Rating: 5 stars
Rating: 5 stars 06/11/2019
Have made paella and arroz con pollo recipes for a long time. This recipe doesn’t need the peas and roasted red pepper pieces nor almonds and the like. And no oregano. It stands on its own. Very flavorful. Tip, buy a flavorful Spanish olive oil and use paella rice or what is suggested as Valencia rice. And, a homemade chicken stock with character of flavor. Using these quality products- although few, make this recipe stand out. Use a good tomato as well. I bought a ripe beef steak tomato and that added a special dimension. Don’t be stingy wit the saffron but do not over spice with it ( too much can produce an unwanted medicinal taste). Oh yes, use fresh Bay leaves ( 2 large) for best results. Simplicity and quality earmarks this recipe. Martha, you knocked it out of the ballpark! Yum
Rating: 5 stars 06/28/2018
Only Added extras of what’s already in the recipe: 1/2 C extra olives, extra garlic, tad bit extra wine, the extra additional ingredient was a light sprinkle of smoked paprika - it’s spanish too, so it goes great and I love it! I use all these ingredients all the time, minus the Saffron threads so I wasn’t really expecting anything much different or special but it really was spectacular, comforting and delicious 😋 this will be on a regular rotation in my repertoire Thank you Martha 🍓 you’re still my favorite after all these decades
Rating: Unrated 05/23/2016
I just put this into the oven and my house smells amazing. I made many changes and I added peas. I used Chardonnay, used fresh rosemary, sweet peppers. Skipped the tomato, olives, and saffron. Added Aromatics. I know my husband will like it. Also a little turmeric for color. Yellow food is pretty.
Rating: Unrated
Rating: 5 stars 01/09/2016
This dish was a big success at our dinner table last night. There were lots of nice flavors in chicken, rice, tomatoes and olives. Arroz con pollo was not previously welcomed by my family, so it was with great pleasure I saw them eat and enjoy dinner last night. Used medium grain rice…it worked. The olives carry a lot of flavor; next time I might cut them in half before cooking or before serving so the tender palates stay with the meal.
Rating: Unrated 12/29/2015
I could not find Valencia in the market. Arborio was the only short grain rice I could find, but I don’t like the texture of arborio. So, I used medium grain rice. I also used dry vermouth, which I had on hand for a poached pears recipe. Those are the only two changes made due to necessity. The finished result was absolutely delicious. Very easy to make. Will be making this again for a ladies luncheon, and a Spanish guitar tape in the background for atmosphere!
Rating: 5 stars 11/20/2015
Rating: Unrated 07/11/2015
This was fantastic and so easy! I followed the recipe exactly. As a previous commenter had suggested, the only thing I added was 1/2 cup of frozen peas at the end. Also, I’m not usually a fan of manzanilla olives; however, they gave the dish a nice briny bite.
Rating: 5 stars 06/17/2015
Usually, when I make Aroz con Pollo, I make it Caribbean style, so the chile cud a spicy stew made with chilies, tomatoes, capers and green olives that is served over yellow rice, but when I saw Martha make this on her PBS show, it looked delicious, so we tried it. We loved it. It was simple to make, packed with flavor and really tasty. I let the saffron soak in the wine for an hour, so it had intense color. We made sangria with the rest of the wine using berries and citrus. A perfect meal
Rating: Unrated 01/04/2015
Delicious Sunday dinner! I used boneless chicken thighs & arborio rice (couldn’t find short grain) but cut amount of rice, broth & olives in half for just the two of us. Love the flavors, especially the green olives.
Rating: 5 stars 11/10/2014
This was awesome. It did create a lot of rice, but the taste was outstanding. I made sure to cook down the veggies and wine to the point of almost carmelization. So the flavor was very flavorful. The family LOVED it! thank you, Martha.
Rating: 3 stars 11/05/2014
I made this Arroz Con Pollo recipe last night. We saw Martha make it on TV and it looked delicious. Martha’s people didn’t get the recipe right online here. This is not a good recipe at all, and I’ve been a fan of Martha Stewart for over twenty years. There is way too much rice (3 cups raw rice) for 6 chicken thighs, and not enough tomatoes for that amount of rice. It has very little flavor, the chicken is bland and so is the rice, even with the saffron in it. Definitely a thumbs down.
Rating: 3 stars
Rating: 5 stars 11/03/2014
What a great recipe! Reminds me of paella. Keeping with the one-pot meal theme, I added frozen peas and carrots in right after I added the rice and olives to the pot for our vegetables. Also added some cayenne pepper and red pepper flakes to give it a little spicy kick to it. The flavors from the rice were just so addicting, we literally just started eating the rice right from the pot when we were cleaning up after dinner. Definitely making this again and inviting guests over for it.
All Reviews for Arroz Con Pollo
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Arroz Con Pollo
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
