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

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
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.

Watch how its made

Watch Video

Arroz con Pollo by Mario Batali

comments ()
3.8 stars based on 5 reviews
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.