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Arroz con Pollo

Arroz con Pollo

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

This Spanish-style arroz con pollo (rice with chicken) gets a flavor boost from browning the chicken and cooking the tomato paste until it darkens. The caramelization develops flavor compounds that add complexity to the finished dish. We use Italian Arborio rice—it has a starch content that yields a satisfyingly creamy consistency and is easier to find than similarly high-starch Spanish varieties.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    pound boneless, skinless chicken thighs, trimmed, patted dry and cut into 1-inch pieces

  • 1

    medium yellow onion, chopped

  • ¼

    cup tomato paste

  • 1

    tablespoon smoked paprika

  • Kosher salt and ground black pepper

  • 1

    cup Arborio rice, rinsed and drained

  • 2

    cups frozen green peas

  • Optional garnish: Sliced pitted green olives OR chopped roasted red peppers OR both

In a Dutch oven, heat the oil until barely smoking. Add the chicken and cook without stirring until browned on the bottom. Add the onion and cook, stirring often, until it has softened, about 5 minutes.

Add the tomato paste, paprika, 2 teaspoons salt and 1 teaspoon pepper, then cook, stirring, until the tomato paste is well browned.

Stir in the rice and 2 cups water. Bring to a simmer, then cover, reduce to low and cook for 20 minutes. Off heat, scatter the peas over the rice. Cover and let stand for 5 minutes.

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