Special Gift Offer

Close 2 gift subscriptions for the price of 1

Lunch / Dinner

Arroz con Pollo

Peas, green olives, pimientos, and a healthy dose of olive oil make this version of the Spanish classic arroz con pollo [ah-ROHS con POH-yoh] a family favorite.

Share Recipe

Ingredients

Instructions

Combine cumin, oregano, salt, pepper, paprika, and cayenne in a bowl. Rub the mixture over chicken to coat. Heat oil in a large sauté pan over medium-high heat. Add chicken; cook until it's browned, about 4 minutes. Add ham, onion, and garlic; sauté 3 minutes.

Stir in rice, cook 1 minute, then deglaze pan with wine. Simmer until nearly evaporated. Add broth, tomatoes, and bay leaf. Bring rice mixture to a boil, reduce heat to low, cover pan, and cook until rice is tender, 20–25 minutes.

Add peas, olives, and pimientos to rice; cover pan and simmer 3 minutes to blend flavors. Remove bay leaf before serving.

Add the rice to the chicken mixture and stir to coat with oil. Cook for 1 minute.

Add the rice to the chicken mixture and stir to coat with oil. Cook for 1 minute.

Thaw peas in cold water and drain before adding to the pan. Stir in Spanish olives and pimientos.

Thaw peas in cold water and drain before adding to the pan. Stir in Spanish olives and pimientos.

Nutritional Facts

Tags: Make Ahead, Lunch, Dinner, Cinco De Mayo, Spanish

Share Recipe:

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!

Subscribe!

You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.

Lunch / Dinner

Tomato-Cheddar Soup

Lunch / Dinner

Crispy Cod Fillets

Lunch / Dinner

Thai Red Curry Shrimp