WEEKDAYS 1e|12c|p

Arroz con Pollo by Mario Batali

540 arroz con pollo
This traditional Mexican Chicken and Rice dish is perfect for any day of the week
skill level
Easy
time
30-60min
servings
6
cost
$
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Arroz con Pollo Recipe: This traditional Mexican Chicken and Rice dish is perfect for any day of the week
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ingredients
  • 3 1/2-4 pounds Chicken (cut into 8 pieces)
  • Extra-Virgin Olive Oil
  • Salt
  • Freshly Cracked Black Pepper
  • 1 Spanish Onion (roughly chopped)
  • 1 Red Bell Pepper (roughly chopped)
  • 3 Garlic Cloves
  • 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 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)
  •  
  • Jalapeno Aioli
  • 2 Egg Yolks
  • 1 Jalapeno (finely minced)
  • 1 clove Garlic (finely minced)
  • 1 Lime (juiced and zested)
  • Salt and Freshly Ground Pepper
  • 1 cup Extra Virgin Olive Oil
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Extra-Virgin Olive Oil
    3 1/2-4 pounds Chicken (cut into 8 pieces)
    Salt
    Freshly Cracked 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.
  • 2
    1 Spanish Onion (roughly chopped)
    1 Red Bell Pepper (roughly chopped)
    3 Garlic Cloves
    Salt
    1 teaspoon Sweet Paprika
    1 teaspoon Pimentón (Smoked Paprika)
    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 Pimentón.
  • 3
    2 tablespoons Tomato Paste
    2 1/2 cups White Rice
    Add Tomato Paste and allow to cook until darkened. Once Tomato Paste is dark plum colored, add White Rice and toast for 2 minutes.
  • 4
    1/2 cup Dry White Wine
    2 cups Chicken Stock
    1-2 teaspoons Saffron
    1 Dried Bay Leaf
    1/4 cup Chopped Green Olives
    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.
  • 5
    Fresh Chopped Parsley (to garnish)
    Fresh Chopped Cilantro (to garnish)
    Serve Arroz con Pollo warm with Parsley, Cilantro, and Jalapeno Aioli.
  • 6
    Jalapeno Aioli
    2 Egg Yolks
    1 Jalapeno (finely minced)
    1 clove Garlic (finely minced)
    1 Lime (juiced and zested)
    Salt and Freshly Ground Pepper
    1 cup Extra Virgin Olive Oil
    Jalapeno Aioli: Whisk together the Egg Yolks, Jalapeno, Garlic, 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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