One-Pot Classic Arroz con Pollo
By America's Test KitchenPublished on September 11, 2020
Time
2 hours
Yield
Serves 6
Ingredients
6 garlic cloves, minced5 teaspoons distilled white vinegar 1½ teaspoons minced fresh oregano or ½ teaspoon driedSalt and pepper 4 pounds bone-in chicken thighs, trimmed2 tablespoons extra-virgin olive oil 1 onion, chopped fine1 small green bell pepper, stemmed, seeded, and chopped fine¼ teaspoon red pepper flakes ¼ cup minced fresh cilantro 1¾ cups chicken broth 1 (8-ounce) can tomato sauce ¼ cup water, plus extra as needed3 cups medium-grain white rice ½ cup pitted green Manzanilla olives, halved1 tablespoon capers, rinsed½ cup jarred whole pimentos, cut into 2 by ¼-inch stripsLemon wedges
Before You Begin
To keep the dish from becoming greasy, it is important to remove excess fat and most of the skin from the chicken thighs, leaving just enough skin to protect the meat. Long-grain rice can be substituted for the medium-grain rice; however, you will need to increase the amount of water to ¾ cup.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, 1 tablespoon vinegar, oregano, 1 teaspoon salt, and ½ teaspoon pepper in large bowl. Add chicken, toss to coat, and cover; let sit at room temperature for 15 minutes.
- While chicken marinates, heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion and bell pepper and cook until softened, 5 to 7 minutes. Stir in pepper flakes and cook until fragrant, about 30 seconds. Stir in 2 tablespoons cilantro.
- Push vegetables to side of pot and increase heat to medium-high. Add chicken, skin side down, to cleared area of pot and cook lightly on both sides, 2 to 4 minutes per side, reducing heat if chicken begins to brown. Stir in broth, tomato sauce, and water and bring to simmer. Cover, reduce heat to medium-low, and simmer for 20 minutes.
- Stir in rice, olives, capers, and ¾ teaspoon salt and bring to simmer. Cover, transfer pot to oven, and cook, stirring often, until chicken registers 175 degrees, rice is tender, and liquid has been absorbed, about 30 minutes. (If pot appears dry and begins to scorch after 20 minutes, stir in additional ¼ cup water.)
- Remove pot from oven and transfer chicken to cutting board; cover pot and set aside. Let chicken cool slightly, then shred into bite-size pieces using 2 soupspoons, discarding skin and bones. Toss chicken chunks, pimentos, remaining 2 teaspoons vinegar, remaining 1 tablespoon oil, and remaining 2 tablespoons cilantro in clean bowl and season with salt and pepper to taste.
- Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve with lemon wedges.
Time
2 hoursYield
Serves 6Ingredients
6 garlic cloves, minced
5 teaspoons distilled white vinegar
1½ teaspoons minced fresh oregano or ½ teaspoon dried
Salt and pepper
4 pounds bone-in chicken thighs, trimmed
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
1 small green bell pepper, stemmed, seeded, and chopped fine
¼ teaspoon red pepper flakes
¼ cup minced fresh cilantro
1¾ cups chicken broth
1 (8-ounce) can tomato sauce
¼ cup water, plus extra as needed
3 cups medium-grain white rice
½ cup pitted green Manzanilla olives, halved
1 tablespoon capers, rinsed
½ cup jarred whole pimentos, cut into 2 by ¼-inch strips
Lemon wedges
Ingredients
6 garlic cloves, minced
5 teaspoons distilled white vinegar
1½ teaspoons minced fresh oregano or ½ teaspoon dried
Salt and pepper
4 pounds bone-in chicken thighs, trimmed
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
1 small green bell pepper, stemmed, seeded, and chopped fine
¼ teaspoon red pepper flakes
¼ cup minced fresh cilantro
1¾ cups chicken broth
1 (8-ounce) can tomato sauce
¼ cup water, plus extra as needed
3 cups medium-grain white rice
½ cup pitted green Manzanilla olives, halved
1 tablespoon capers, rinsed
½ cup jarred whole pimentos, cut into 2 by ¼-inch strips
Lemon wedges
Ingredients
6 garlic cloves, minced
5 teaspoons distilled white vinegar
1½ teaspoons minced fresh oregano or ½ teaspoon dried
Salt and pepper
4 pounds bone-in chicken thighs, trimmed
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
1 small green bell pepper, stemmed, seeded, and chopped fine
¼ teaspoon red pepper flakes
¼ cup minced fresh cilantro
1¾ cups chicken broth
1 (8-ounce) can tomato sauce
¼ cup water, plus extra as needed
3 cups medium-grain white rice
½ cup pitted green Manzanilla olives, halved
1 tablespoon capers, rinsed
½ cup jarred whole pimentos, cut into 2 by ¼-inch strips
Lemon wedges
Why This Recipe Works
We stewed the meat with tomato sauce, olives, capers, and rice until it became fall-off-the-bone tender while the rice cooked evenly. We started the chicken skin-on to maximize the flavorful renderings but then removed it after cooking. Using spoons rather than forks to pull the cooked meat apart gave us appealing chunks instead of shreds.
Before You Begin
To keep the dish from becoming greasy, it is important to remove excess fat and most of the skin from the chicken thighs, leaving just enough skin to protect the meat. Long-grain rice can be substituted for the medium-grain rice; however, you will need to increase the amount of water to ¾ cup.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, 1 tablespoon vinegar, oregano, 1 teaspoon salt, and ½ teaspoon pepper in large bowl. Add chicken, toss to coat, and cover; let sit at room temperature for 15 minutes.
- While chicken marinates, heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion and bell pepper and cook until softened, 5 to 7 minutes. Stir in pepper flakes and cook until fragrant, about 30 seconds. Stir in 2 tablespoons cilantro.
- Push vegetables to side of pot and increase heat to medium-high. Add chicken, skin side down, to cleared area of pot and cook lightly on both sides, 2 to 4 minutes per side, reducing heat if chicken begins to brown. Stir in broth, tomato sauce, and water and bring to simmer. Cover, reduce heat to medium-low, and simmer for 20 minutes.
- Stir in rice, olives, capers, and ¾ teaspoon salt and bring to simmer. Cover, transfer pot to oven, and cook, stirring often, until chicken registers 175 degrees, rice is tender, and liquid has been absorbed, about 30 minutes. (If pot appears dry and begins to scorch after 20 minutes, stir in additional ¼ cup water.)
- Remove pot from oven and transfer chicken to cutting board; cover pot and set aside. Let chicken cool slightly, then shred into bite-size pieces using 2 soupspoons, discarding skin and bones. Toss chicken chunks, pimentos, remaining 2 teaspoons vinegar, remaining 1 tablespoon oil, and remaining 2 tablespoons cilantro in clean bowl and season with salt and pepper to taste.
- Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve with lemon wedges.
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