SpanishSpanish Arroz con Pollo (Saffron Chicken and Rice)
Chicken pieces browned in olive oil, then simmered with a sofrito of onion, red pepper, garlic, paprika and tomato and saffron stock, with short-grain rice and peas cooked in the same pan until the rice is plump and moist.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Browning
10 minutesHigh heatSeason the chicken pieces with half of the salt and the black pepper and brown them in the olive oil in a wide, deep pan for 10 minutes. Lift them out.
Success cueGolden skin on every side.
- 02
Sofrito
18 minutesMedium heatIn the same pan, cook the chopped onion and red pepper for 8 minutes. Add the garlic for 1 minute and the paprika for 30 seconds, then the grated tomatoes, and cook for 8 minutes until thick.
Success cueA thick, jammy red sofrito.
- 03
Simmering
20 minutesGentle simmerWarm the chicken stock with the saffron. Return the chicken to the pan, pour in the stock with the rest of the salt and simmer for 20 minutes.
Success cueA golden, gently bubbling broth.
- 04
Rice
15 minutesGentle simmerScatter the rice evenly into the pan and simmer for 15 minutes without stirring.
Success cuePlump rice with a little liquid left.
Watch outChicken must reach 74°C in the thickest part.
- 05
Peas
10 minutesLow heatScatter the peas over the rice and cook for 5 minutes. Take the pan off the heat, cover and rest for 5 minutes.
Success cueTender rice and bright green peas.
- 06
Serving
1 minuteScatter with chopped parsley and serve from the pan.
Success cueGolden rice with chicken and green peas.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Cooking the sofrito until it is thick and jammy before the stock goes in gives the rice its deep, sweet taste.
- • Grate the tomatoes on a box grater and throw away the skins for a smooth sofrito.
- • Do not stir once the rice is in; stirring makes it creamy like risotto.
Common mistakes
- • Adding cold stock, which stops the cooking and leaves hard rice.
- • Skipping the browning, so the chicken skin stays pale and soft.
Substitutions
- • Instead of bomba rice: Egyptian or another short-grain rice, with 200 ml less stock
- • Instead of chicken: 1.2 kg bone-in chicken thighs
Serving ideasServe from the pan with lemon wedges and a green salad.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 805
- Protein
- 45.2g
- Carbs
- 71.6g
- Fat
- 36.2g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How is it different from paella?
Paella is cooked in a thin layer in a wide, shallow pan until the bottom crisps. Arroz con pollo is deeper and moister, closer to a one-pot stew of rice.
Why bomba rice?
Bomba takes in about three times its volume of stock and stays whole, so the rice is plump without turning mushy.
Why parsley and not cilantro?
In Spain the dish is finished with parsley. Cilantro belongs to the Latin American versions, which often add more peppers and a little beer too.
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