How to Make Luxurious Saffron Chicken Rice (Arroz Con Pollo)!
November 17, 2020. Sunny and windy. Luxurious Saffron Chicken Rice (Arroz con pollo) with optional shrimp.
Jump to RecipeThis is one of the back-of-my pocket recipes that I have used again and again over the years. It’s relatively easy and delivers big satisfying flavors. For folks new to arroz con pollo, it’s simply chicken with rice, lots of delicious golden saffron rice. The addition of decadent saffron elevates this humble dish to something akin to luxurious feasting.
The original recipe is from William-Sonoma’s Food Made Fast series cookbooks, specifically from the Simple Suppers edition. (I love that whole series and own most of them. Very handy for a busy working mom!) By now, I’ve probably cooked my way through that entire book. And most of the recipes are good, a few duds and then a handful of gems that makes it worth all the trouble wading through the rest!
Anyway, over the years I have added a bit of this and edited a bit of that and made it the way my family likes it. I love using Spanish saffron for this recipe. The flavor and color this precious spice imparts a dish makes it tastes so luxurious! Totally worth the splurge!
A favorite variation is to add some seafood and chorizo sausages to make stove top paella. For this version, I just added a few handfuls of large shrimp since they add a nice contrast to the chicken and rice. You may opt to leave it out and the dish will still taste delish!
The recipe serves 4 hungry person. Let’s get cooking!
Ingredients for Luxurious Saffron Chicken Rice
Items listed roughly in the order it is used:
2 cups (400 g) long grain rice, washed and drained
8 chicken thighs, bone-in, skin on
Salt and Pepper to taste
2-3 Tbsp. Olive Oil, for pan
6 cloves Garlic, coarsely chopped
1 large Onion, coarsely chopped
3 large roasted red peppers, sliced
1 tsp saffron
3 cups (750 ml) Chicken Broth, homemade or store bought
4 sprigs fresh oregano or herb of your choice
3 large ripe fresh tomatoes, chopped, or 1 can diced tomatoes
12 large shrimp, tail-on (optional)
There isn’t any need for special equipment but you will need a large oven proof pan that has a tight fitting lid to cook this dish.
Preparing
Let’s begin by gathering all the ingredients. Preheat oven to 350°F (180°C). Set ovenproof large pan on stovetop and heat on low. Wash rice until water runs clear. Drain and set aside.
Next, prepare the chicken- clean, remove excess skin and fat. Carefully pat dry with kitchen towel. You want to remove as much moisture so that the skin and meat will brown beautifully in the pan. Then, season generously with salt and fresh cracked black pepper on both sides. Turn up heat on pan to medium high and add olive oil. Swirl oil gently to coat bottom of pan. When ready, add chicken to pan and sear till lightly brown on both sides, approximately 3-4 minutes per side. Transfer to large plate.
Then, lower heat and add chopped garlic, onions, and sliced roasted red peppers to pan. Scrape the bits of the pan drippings and cook till fragrant and soft, about 4-5 minutes. Next, add the drained rice and saffron. Stir thoroughly to coat the rice with mixture. Add chicken broth and bring to boil.
Add the chicken pieces plus all dripping to the pan. Arrange so that there are spaces between the chicken. Top evenly with fresh oregano. Cover with lid and put the entire thing into the preheated oven. Cook for 40-45 minutes.
Then, remove lid and stir in the tomatoes and shrimp. Cover and cook for another 10-15 minutes until the rice has absorbed most of the broth.
When ready, remove from oven, garnish with more fresh herb if desired. Your luxurious arroz con pollo is ready! Buen Provecho!
Notes on Luxurious Saffron Chicken Rice
- Use the best saffron threads for this dish to obtain maximum flavor. Even though it’s pricey, you’ll only need a very small amount to add richer, bolder flavor to any recipe.
- Use fire charred or roasted red peppers for depth. The smokiness adds another layer to the dish.
- If you prefer, substitute chicken thighs with breasts halves.
Postscript
Wonder how to shop for saffron? Check out this handy article from Serious Eats => https://www.seriouseats.com/2011/01/spice-hunting-saffron-how-to-use-guide.html
Luxurious Saffron Chicken Rice (Arroz Con Pollo)
Equipment
- Large ovenproof pan with tight fitting lid
Ingredients
- 2 cups (400 g) long grain rice, washed and drained
- 8 chicken thighs, bone-in, skin on
- Salt and Pepper to taste
- 2-3 Tbsp. Olive Oil, for pan
- 6 cloves Garlic, coarsely chopped
- 1 large Onion, coarsely chopped
- 3 large roasted red peppers, sliced
- 1 tsp saffron
- 3 cups (750 ml) Chicken Broth, homemade or store bought
- 4 sprigs fresh oregano or herb of your choice
- 3 large ripe fresh tomatoes, chopped, or 1 can diced tomatoes
- 12 large shrimp, tail-on (optional)
Instructions
- Gather all the ingredients. Preheat oven to 350°F (180°C). Set ovenproof large pan on stovetop and heat on low. Wash rice until water runs clear. Drain and set aside.
- Prepare the chicken, pat dry. Season generously with salt and fresh cracked black pepper on both sides. Turn up heat on pan to medium high and add olive oil. Swirl oil gently to coat bottom of pan. When ready, add chicken to pan and sear till lightly brown on both sides, approximately 3-4 minutes per side. Transfer to plate.
- Lower heat and add chopped garlic, onions, and sliced roasted red peppers to pan. Cook till fragrant and soft, about 4-5 minutes. Then add the drained rice and saffron. Stir thoroughly to coat the rice with mixture. Add chicken broth and bring to boil. Add the chicken pieces plus all dripping to the pan. Arrange so that there are space between the chicken. Top evenly with fresh oregano. Cover with lid and put the entire thing into the preheated oven. Cook for 40-45 minutes. Remove lid and stir in the tomatoes and shrimp. Cover and cook for another 10-15 minutes until the rice has absorbed most of the broth. When ready, remove from oven, garnish with more fresh herb if desired. Your luxurious arroz con pollo is ready!
Notes
- Use the best saffron threads for this dish to obtain maximum flavor. Even though it’s pricey, you’ll only need a very small amount to add richer, bolder flavor to any recipe.
- Use fire charred or roasted red peppers for depth. The smokiness adds another layer to the dish.
- If you prefer, substitute chicken thighs with breasts halves.
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