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    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