Food & dining

seasonal recipe

Recipe for arroz con pollo (chicken with rice)

Arroz con pollo (chicken with rice)
Dolphia Nandi for The Boston Globe
Arroz con pollo (chicken with rice)

Serves 4

Traditionally this recipe calls for Valencia rice, but you can make it with brown basmati. Make sure the pot is tightly covered.

6bone-in chicken thighs
Salt and black pepper, to taste
3tablespoons olive oil
1Spanish onion, chopped
4cloves garlic, finely chopped
1Roma tomato, chopped
1dried whole red chile
1bay leaf
1jalapeno pepper, seeded and finely chopped
2cups brown rice, rinsed and drained
3cups chicken stock
1teaspoon saffron threads, lightly crushed
Juice of 1 lemon
½cup fresh or frozen peas
¼cup chopped fresh parsley

1. On a plate, sprinkle the chicken with salt and pepper.

2. In a large flameproof casserole over medium heat, heat 2 tablespoons of the olive oil. Add the chicken and cook without moving for 5 minutes. Turn and brown the other sides for 5 minutes. Transfer to a plate.

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3. In the same pan, add the remaining 1 tablespoon olive oil. When it is hot, add the onion and cook, stirring often, for 8 minutes, or until it softens. Add the garlic and cook, stirring, 1 minute more.

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4. Add the tomato, dried chile, bay leaf, and sliced jalapeno. Cook, stirring, for 2 minutes more. Stir in the rice, stock, saffron, and lemon juice. Return chicken to pan. Bring to a boil, lower the heat, and cover the pan. Cook for 35 minutes, or until the liquid evaporates and the rice is tender. A few minutes before the rice is tender, stir in the peas and recover the pan. Sprinkle with parsley. Dolphia Nandi