Arroz Con Pollo

arroz con pollo

I went to a book signing with the queen of homemaking herself, Martha Stewart, and she was kind enough to personalize her new cookbook “One Pot”. The other night I tried one of the recipes, and I must say it was delicious.


Arroz Con Pollo – recipe courtesy of Martha Stewart

  • 1 cup dry white wine
  • pinch of saffron
  • 6 chicken thighs
  • kosher salt and pepper to taste
  • 1/3 cup extra virgin olive oil
  • 2 tbsp minced garlic
  • 1 large tomato, diced
  • 2 dried bay leaves
  • 4 ½ cups low-sodium chicken stock
  • 3 cups short grain rice
  • 1 cup pimiento-stuffed green olives


Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper.   Heat oil in a Dutch oven over medium-high heat.   Cook chicken skin side down until brown, about five minutes. Flip and cook for another two minutes. Transfer chicken to a plate.


Reduce heat to medium, and cook the onion and garlic for ten minutes. Add the tomato and cook for another fifteen minutes. Stir in the wine and saffron, t tbsp. of salt, ½ tsp. of pepper, and the bay leaves. Cook for fifteen minutes or until the wine is almost completely evaporated. Add the chicken, stock, rice, and olives; bring to a simmer.


Reduce heat to low. Cover and cook for 45 minutes, stirring halfway through. Remove from heat and let stand, covered, for ten minutes. Discard bay leaves and season with salt and pepper to taste.




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