WEEKDAYS 1e|12c|p

Arroz con Pollo

Mario Batali
Servings: 6
30 to 60 min

This traditional Mexican Chicken and Rice dish is perfect for any day of the week

  • Ingredients
  • step-by-step directions
Arroz con Pollo
  • 1 whole chicken (about 4 pounds, cut into 8 pieces)
  • 1 Spanish onion (roughly chopped)
  • 1 red bell pepper (roughly chopped)
  • 3 cloves garlic
  • 1 teaspoon sweet paprika
  • 1 teaspoon pimentón (smoked paprika)
  • 2 tablespoons tomato paste
  • 2 1/2 cups white rice
  • 1/2 cup dry white wine
  • 2 1/2 cups chicken stock
  • 1-2 teaspoons saffron
  • 1 dried bay leaf
  • 1/4 cup chopped green olives
  • Fresh chopped parsley (to garnish)
  • Fresh chopped cilantro (to garnish)
  • extra-virgin olive oil
  • Salt and freshly ground black pepper
Jalapeno Aioli
  • 2 egg yolks
  • 1 jalapeno (finely minced)
  • 1 clove garlic (finely minced)
  • 1 lime (zest and juice)
  • 1 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Heat a Dutch oven over medium-high with a few tablespoons of olive oil.
  • Season the chicken liberally with salt and pepper on all sides. Cook until golden on all sides, about 10 minutes. Remove from pan to a plate.
  • Combine the onion, pepper, and garlic in a food processor and pulse until finely chopped. Add to the pan with a more oil as needed. Season with salt. Cook for 3 - 4 minutes until soft and slightly caramelized. Season with paprika and pimento. Add tomato paste and allow to cook until darkened. Once tomato paste is dark plum colored add white rice and toast for 2 minutes. Deglaze pan with white wine then pour in chicken stock. Stir in the saffron, bay leaf and olives and top with chicken. Bring to a boil then reduce to a simmer. Cover and cook for 15 - 20 minutes until rice is cooked but al dente.
  • Serve Arroz con Pollo warm with a parsley, cilantro, and jalapeno aioli.
  • For the Jalapeno Aioli: Whisk together the egg yolks, jalapeno, garlic, and a pinch of salt and freshly ground pepper. Whisk in the olive oil until emulsified.

  • Helpful Tips:
    1. Brown the chicken to a light golden brown. You want the rice to hold the most flavor.
    2. You can put any vegetables in you want.
    3. Use a long grain rice to keep a slight al dente texture.
    4. Add the rest of the flavor to the veggies when they are wilted, but not completely soft.
    5. You can use just a pinch of saffron. It will keep forever. You could also put it in a bottle of white wine and let it bloom, to stretch it even further.
    6. You don’t want the chicken to be submerged in the broth, just sit on top.
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