The next edition in my MT Kitchen series explores a traditional Spanish dish, Arroz Con Pollo! It is a close sister of Paella, a Spanish dish that originated in Valencia. I am a picky eater, improving day by day. I don’t love the seafood in paella, so I opt for a simpler arroz con pollo instead. A large portion of Spain is coastal, so Mediterranean seafood is wrapped into nearly every dish. If you’re a seafood lover, you’ll love Spanish cuisine. Two years ago, I embarked on a two-week food and wine tour of Spain. You can read more about it here. Not only did I taste Michelin-starred food, but I had the opportunity to learn how many of these dishes are made. Let’s make some Arroz Con Pollo, shall we?
Cooking Arroz Con Pollo moves quickly, so I recommend having your ingredients laid out in advance. First, chop up your red pepper, green pepper, onion and garlic.
Start first with your chicken. Place the salt, garlic powder, black pepper and cayenne (optional, only if you like spiceyy). Add your chicken to the bag and give it a shake. Heat a few table spoons of oil in a wide, tall skillet and place your chicken in it. Cook the chicken until it’s golden brown on each side – about 3 to 5 minutes. Remove chicken from the skillet and set aside on a plate.
Next, add the red pepper, green pepper and onion to the skillet. Oh, and a pinch of salt. Cook for about 8 minutes, until the veggies are soft and you can really smell them. Add the rice and garlic. Cook the rice in the skillet until it’s golden brown. Then, add the chicken broth, tomato sauce, a pinch of salt, and 1.5 cups of water. Use tongs to nest your chicken in the mixture. Bring the rice to a boil, then reduce to low heat and cover.
Let your Arroz con Pollo cook for about 25-40 minutes, checking on it frequently. When the rice is fully cooked, your masterpiece is done. Serve hot with a glass of Spanish red wine.
Feeling like taking a virtual trip through Spain? I might be biased, but it’s one of my favorite countries in Europe. Ronda, Valencia, and Seville are some of my favorite cities. Let’s start planning your trip!
Recipe:
6 chicken thighs (or any equivalent amount of chicken)
Veggies – 1 onion, 1 green pepper, 1 red pepper
1.5 cups of long grain rice (white rice! brown rice takes longer to cook)
1.5 cups chicken broth (low sodium)
.5 cup tomato sauce
1.5 cups water
2 cloves of garlic
1 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon garlic powder
