Rice with Vegetables and Chicken

"Arroz con Pollo" is a simple Spanish dish prepared in one pan. It is a delicious combination of rice, vegetables, and chicken. Instead of carrots, you can also add red or green bell peppers. If you dont have saffron or saffron threads on hand, you can use a bit of ground turmeric, which will also give the dish a golden yellow appearance.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 60 ml Alcohol, Wine, White

  • 1 pinch Saffron, dry

  • pieces Meat, chicken, loaves

  • 1 spoon Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 piece Carrot, fresh

  • 1 piece Spices, bay (leaves)

  • 2 cups Soup base, chicken, cube

  • 1 cup Rice, white, short grain

  • 0.75 cups Beans, fresh

  • pieces Salt, table

  • 1 handful Parsley, fresh

Steps

  1. Preheat the oven to 190 degrees Celsius. Mix the saffron threads (saffron) into the wine. Season the chicken thighs on both sides with pepper and salt.

  2. Place a deep oven-safe pan on the stove and heat olive oil in it. Place the seasoned chicken pieces skin-side down in the hot oil and cook over medium heat for 4-5 minutes, or until the skin turns golden brown and crisps up. Then flip the thighs and cook the other side.

  3. While the meat is cooking, peel and finely chop the onion and garlic separately. Wash the carrot and coarsely grate it.

  4. Remove the cooked meat from the pan and keep it warm on a plate. Leave about a tablespoon of fat in the pan and discard the rest. Add the onion, garlic, and carrot, and sauté the vegetables for 5 minutes, stirring occasionally. Pour in the wine with the saffron threads and use a spatula to scrape the bottom of the pan to release any caramelized bits that formed during cooking the meat and sautéing the vegetables. Season with salt and pepper and add a bay leaf.

  5. Cook until the wine has almost completely reduced (5-10 minutes), then add the rice, frozen peas, and the cooked chicken pieces to the pan. Pour in the broth and bring the contents to a boil. Cover the pan and place it in the preheated oven for 30 minutes.

  6. Serve the dish directly from the pan in which it was prepared. Sprinkle some chopped parsley over it before serving.

Nutrition Information (Per 100g)

  • Calories: 177.54 kcal
  • Fat: 5.21 g
    • Saturated Fat: 1.14 g
  • Carbohydrates: 17 g
    • Sugars: 0.89 g
  • Protein: 12.12 g
  • Fiber: 0.57 g