This traditional Mexican Chicken and Rice dish is perfect for any day of the week
step-by-step directions

Arroz con Pollo by Mario Batali

  • 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
step-by-step directions
  • 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 Pimentón.
  • 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 Parsley, Cilantro, and Jalapeno Aioli.
  • Jalapeno Aioli: Whisk together the Egg Yolks, Jalapeno, Garlic, a pinch of Salt and Freshly Ground Pepper. Whisk in the Olive Oil until emulsified.
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