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Arroz con Pollo
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.
4
Servings
40 minutes
15 minutes active
Ingredients
-
2
tablespoons extra-virgin olive oil
-
1
pound boneless, skinless chicken thighs, trimmed, patted dry and cut into 1-inch pieces
Pardon the interruption
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October 31, 2022
Simple and perfect
What stuck me about this recipe was its taste and simplicity. The Arborio rice risotto comes out perfectly with no effort.
Love this recipe, it’s becoming a part of our regular rotation. I have been getting some sticking on the bottom of the pot (enameled Dutch oven), any suggestions?
Hi Peter -
We aren't sure what might be causing the sticking. Do you find the cooking time is accurate? It's possible that your stovetop's "low" setting may run a bit hotter than ours and the bottom is cooking too fast and the rice sticks a bit. If it's possible to lower the heat any further, I would recommend that. Otherwise, although there's a fair amount of oil in the pan already, it could be getting too hot. Make sure it's just barely smoking before adding the chicken. If all of this isn't working, adding a little bit more oil might help. I would probably wait to add it until right before you add the rice and water.
Best,
The Milk Street Team
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Flavorful, simply prepared, easy weeknight meal. I’m always looking for recipes that I can put together in a pinch; the use of frozen peas clinches this recipe as well-rounded and no fuss. I charred two fresh peppers (alright I made the dish on Saturday), and combined with 1 tsp vinegar and 1 tsp olive oil, a pinch of sugar and salt, and 1/2 clove of crushed fresh garlic. Delish! Thanks R-squared