Martha Stewart Arroz con Pollo

Martha Stewart arroz con pollo is an easy one-pot chicken and rice dinner made with bone-in thighs, saffron, tomato and green olives, ready in 1 hour 15 minutes. Save this cozy weeknight dinner for summer cookouts, family gatherings or potluck night, because it all bakes in one Dutch oven.

Brown the chicken skin side down until it turns deep golden, because that rendered fat and crisp skin flavor the whole pot of rice. Rush it and the skin stays pale and rubbery while the rice tastes flat.

Martha steeps the saffron in white wine before it goes in, so the color and aroma spread evenly through the rice. Her short-grain Valencia rice also soaks up the broth and olive brine, so the finished pot stays creamy and not mushy.

Martha Stewart Arroz con Pollo

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Course: DinnerCuisine: American, SpanishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

620

kcal

Chicken thighs sit on top of saffron-tinted rice that bakes until every grain has soaked up the broth. The skin turns crisp and golden while the rice underneath stays tender and savory.

Ingredients

• 1/2 cup dry white wine
  

• Pinch of saffron threads
  

• 6 bone-in chicken thighs (about 6 ounces each)
  

• Coarse salt and freshly ground pepper
  

• 2 tablespoons extra-virgin olive oil
  

• 1 large yellow onion, finely chopped
  

• 2 tablespoons minced garlic
  

• 1 large tomato, chopped
  

• 2 dried bay leaves
  

• 1 1/2 cups short-grain rice, preferably Valencia
  

• 3 cups low-sodium chicken broth, plus more if needed
  

• 1 cup pimiento-stuffed green olives, drained
  

Directions

• Steep the saffron: Preheat the oven to 375°F. Combine 1/2 cup dry white wine and a pinch of saffron threads in a bowl, so the saffron can bloom while you cook.
• Brown the chicken: Season 6 bone-in chicken thighs with coarse salt and freshly ground pepper, then heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high. Cook the chicken skin side down for 6 to 7 minutes until browned, then flip and cook 2 minutes more before moving it to a plate.
• Cook the aromatics: Drain all but 2 tablespoons of fat from the pot. Add 1 chopped yellow onion and 2 tablespoons minced garlic, then stir often for 4 minutes until translucent.
• Soften the tomato: Add 1 chopped large tomato and cook, stirring often, for about 5 minutes until softened. Then stir in the wine-saffron mixture, 2 dried bay leaves, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Reduce the wine: Let the pot cook for 5 to 8 minutes. It's ready when the wine is nearly evaporated and the sauce smells rich and savory.
• Add the rice: Stir in 1 1/2 cups short-grain rice, 3 cups low-sodium chicken broth and 1 cup drained pimiento-stuffed green olives. Then nestle the chicken into the rice, skin side up, so the skin stays above the liquid and crisps.
• Bake the pot: Bring the pot to a simmer, cover it and slide it into the oven. Bake for 25 to 30 minutes, until the liquid is absorbed and the chicken is cooked through.
• Rest and serve: Let the pot stand for 10 minutes before serving. The rice finishes steaming in that time, so it turns fluffy and not wet.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO 12-inch locking tongs, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different rice for arroz con pollo?

Medium-grain rice like Arborio works if you can't find Valencia, since it absorbs liquid in a similar way. Long-grain rice stays drier and fluffier, so check the pot at 25 minutes and add a splash of hot broth if it looks dry.

How do I store and reheat leftover arroz con pollo?

Keep it in an airtight container in the fridge for up to 3 days. Reheat a portion covered in a 350°F oven for about 15 minutes with a splash of broth, since rice dries out quickly.

Can I make this ahead of time?

You can brown the chicken and cook the onion, garlic and tomato base up to a day ahead and refrigerate them. When you're ready, bring the base back to a simmer, add the rice, broth and olives, and bake as written.

What can I use instead of a Dutch oven?

A large braiser or any heavy oven-safe pot with a tight lid will work. If your lid doesn't seal well, cover the pot with foil first, then set the lid on top to hold in the steam.

What is the most common mistake with this dish?

Lifting the lid while the rice bakes lets steam escape and leaves the grains hard in the center. Leave it covered for the full 25 minutes, then check, and let it rest 10 minutes afterward.