Arroz Con Pollo
This weeknight Arroz Con Pollo Recipe is from the 8×8 Cookbook – Goes from oven to table for a great dinner!
This recipe is from my friend Kathy’s new 8×8 cookbook, and I have to say that I’m completely in love with her idea. Kathy made an entire cookbook full of dishes that are baked in a square pan, ready to serve from oven to table.
When I was trying to decide what recipe to make from Kathy’s book, this Arroz Con Pollo stuck out to me. I love chicken and rice dishes, and her version looked simple but flavorful. I liked that her recipe called for a little bit of beer, because I know what a difference that can make in the flavor of a dish!
This is Kathy’s second cookbook, and she has a Kickstarter campaign to fund it (with 3/4 of the way there)! If you want a copy of her cookbook, or to back the campaign for other rewards, you can do that here. Kathy is such a kind person, and her recipes are so creative. If you’re a cookbook lover and love the idea of ready-to-go 8×8 meals, I really think you’ll love this book.
Alright, let’s make some arroz con pollo!
Start by prepping green bell pepper, onion, garlic, and cumin:
Heat up a skillet over medium high heat, and brown chicken thighs on both sides:
When the chicken is sufficiently browned, you should be left with these beautiful brown bits on the bottom of the pan:
Add the vegetables directly to the pan:
Cook the vegetables until they’re slightly softened:
Add the rice to the veggies:
Once the rice has toasted for a minute, add it to an 8×8 pan, then pour in a mixture of beer, chicken broth, tomato sauce, water, and saffron:
Then add the chicken back on top:
Cover with foil and bake for 30 minutes, until the rice is done.
Go here to back Kathy’s 8×8 Cookbook project and get signed copies of the book, her daughter’s “How to Make Mac ’n Cheese” graphic tee, and other rewards. Enjoy, dear friends!
Arroz Con Pollo
- 1 tablespoon vegetable oil
- 11 ⁄2 pounds chicken thighs and/or drumsticks I used bone-in, skin-on
- 1 ⁄2 teaspoon coarse salt
- 1 ⁄4 teaspoon freshly ground black pepper
- 1 cup chopped yellow onion
- 1 ⁄2 cup chopped green bell pepper
- 1 clove garlic minced
- 1 teaspoon cumin
- 1 ⁄2 cup beer such as a pilsner
- 1 ⁄2 cup low-sodium chicken broth
- 1 ⁄2 cup canned tomato sauce
- 1 teaspoon coarse salt
- Pinch saffron
- 1 cup short-grain rice
- Heat the oven to 375°F.
- Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Brown the chicken on both sides, then transfer the chicken to a plate.
- Add the onion, bell pepper, garlic, and cumin to the pan and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Meanwhile, in a small saucepan, bring the beer, chicken broth, tomato sauce, salt, and 1 cup of water to a simmer.
- Stir a good pinch of saffron into the vegetable mixture and cook for another minute. Add in the rice and stir until all of the rice is coated in oil. Transfer the rice mixture to an 8×8-inch glass or ceramic baking dish, spreading it in an even layer. Carefully pour the broth mixture over the rice. Arrange the chicken on top. Cover the dish tightly with foil.
- Bake, covered, for 30 minutes. Taste a bit of the rice for doneness—set the dish back in the oven for a few more minutes if necessary.