Golden Saffron Arroz con Pollo
A magnificent one-pot feast where crispy-skinned chicken thighs nestle into saffron-tinted rice studded with roasted peppers, sweet peas, and green olives. Every grain of rice absorbs the rich chicken drippings and aromatic broth, creating a dish that is simultaneously homey and elegant enough for any gathering.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 can (14 oz) diced fire-roasted tomatoes
+ 12 more ingredients
Instructions
Season the chicken thighs generously on both sides with salt, pepper, cumin, and smoked paprika.
Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and cook undisturbed for 6 to 7 minutes until the skin is deeply golden and crispy. Flip and cook 3 more minutes. Remove and set aside.
In the rendered chicken fat, cook the onion, red bell pepper, and poblano pepper for 5 minutes until softened. Add the garlic and cook for 1 more minute.
Add the rice to the pot and stir for 2 minutes, toasting the grains until they turn slightly opaque and nutty-smelling.
Steep the saffron threads in the warm chicken broth for 2 minutes, then pour into the pot along with the fire-roasted tomatoes and green olives. Stir well and bring to a boil.
Nestle the chicken thighs skin-side up on top of the rice. Do not submerge them; the skin should stay above the liquid to remain crispy.
Reduce heat to low, cover tightly, and cook for 25 to 30 minutes until the rice is tender and the chicken reaches an internal temperature of 175 degrees.
Scatter the frozen peas over the top, replace the lid, and let steam for 5 more minutes off the heat.
Fluff the rice gently with a fork, garnish with fresh cilantro, and serve with lime wedges.
Nutrition Estimate
Per serving • Estimated by Blinner AI