Arroz Con Pollo


Serves 6

  • 1 cup dry white wine
  • Pinch of saffron
  • 6 chicken thighs (6 ounces each)
  • Coarse salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced garlic (2 to 3 cloves)
  • 1 large tomato, diced
  • 2 dried bay leaves
  • 4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
  • 3 cups short-grain rice, preferably Valencia (
  • 1 cup pimiento-stuffed green olives


The Bold Flavors Of Saffron, Bay Leaves, And Garlic Infuse Valencia Rice, A Spanish Variety Perfect For Slow-cooked Dishes (it Is The Traditional Base For Paella). Here, The Grains Are Cooked Up With Golden-brown Chicken Thighs And Garnished With Pimiento

Martha Stewart Favicon Martha Stewart
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