Arroz con Pollo

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.


8 servings

Total Time

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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.

Bake casserole, covered, 25 minutes. Remove foil, stir in peas and ham, and bake 10 minutes more.

Combine parsley, almonds, and zest; sprinkle over Arroz con Pollo.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 361

% Daily Value*

Total Fat 15g 23%

Saturated Fat 3g 15%

Cholesterol 68mg 22%

Sodium 609mg 25%

Carbs 29g 9%

Protein 23g

*Percent Daily Values are based on a 2,000 calorie diet.

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