Chicken and rice (Arroz con pollo)

    4 hours 10 min

    This creation is based on one of my favourite dishes. It's a delicious baked casserole of chicken thighs with garlic, crushed chillies, saffron, tomatoes, roasted red peppers, rice and peas.

    4 people made this

    Serves: 6 

    • 8 skin-on, boneless chicken thighs
    • 100ml olive oil
    • 3 small onions, peeled and chopped
    • 1 garlic clove, crushed
    • 1/2 teaspoon crushed chillies
    • 350g easy-cook long-grain white rice
    • 2 1/2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon saffron
    • 2 (400g) tins chopped tomatoes
    • 1-2 green chillies, chopped to taste
    • 300ml chicken stock
    • 100 g frozen peas
    • 100g roasted red peppers, sliced
    • 100g pimento-stuffed green olives, drained and sliced
    • 120ml water

    Prep:20min  ›  Cook:1hr45min  ›  Extra time:2hr5min  ›  Ready in:4hr10min 

    1. Preheat oven to 170 C / Gas 3.
    2. Heat the olive oil in a (hob and oven-safe) casserole dish over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic and crushed chillies; cook until the onions have softened, about 4 minutes. Add the rice and season with salt, pepper and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chillies and chicken broth. Place chicken thighs on top, then bring to the boil, cover and place in the preheated oven.
    3. Bake for 1 hour in the preheated oven, then sprinkle the peas, red peppers and olives on top. Pour in the water, but do not stir. Cover and continue baking until the chicken is fully cooked, about 20 minutes.

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    Reviews in English (3)


    Easy and delicious. Not sure why it says it takes an extra 2 hours and 5 minutes at the top of the recipe, as this extra time does not appear in the actual recipe. I made half as much as there are only two of us, by halving the ingredients, and it turned out perfectly. Will definitely make it again.  -  26 Jun 2016


    Doesn't take as long to cook as recipe states, it takes about an hour and a half, it is a very nice dish with a bit of a kick from the chilli. My family liked it and I will definately be making it again. I didn't use the olives as I don't like them, but it was nice any way without them  -  15 Mar 2011


    Altered ingredient amounts. Didn't use olives as we don't like them, but it was still nice without them Also think 10ml of olive oil is to be used not 100ml. Well I used 10ml anyway and it turned out fine  -  15 Mar 2011