Lunch / Dinner
Arroz con Pollo
This rice and chicken dish — Arroz con Pollo — is standard fare across Spain and Latin America. Recipes vary from home to home, but this version is decidedly Spanish.
Preheat oven to 350°.
Heat oil in a pot over medium until shimmering; add ham and cook until crisp, then transfer to a paper-towel-lined plate.
Add onions, garlic, bay leaves, paprika, and saffron to oil; sweat, covered, over medium heat, until onions soften, 10 minutes, stirring occasionally. Increase heat to high.
Deglaze pot with sherry, scraping up any brown bits, then reduce until nearly evaporated, 5 minutes. Stir in broth and tomatoes; bring to a boil.
Stir in chicken, rice, olives, and pimentos; season with salt and pepper, then return to a boil. Immediately transfer mixture to a 9x13-inch baking dish, cover with foil, and transfer to the oven.
Combine parsley, almonds, and zest; sprinkle over Arroz con Pollo.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 68mg 22%
Sodium 609mg 25%
Carbs 29g 9%
*Percent Daily Values are based on a 2,000 calorie diet.