Will Owen says he’s finally created an arroz con pollo recipe that’s part of his permanent comfort food repertoire. It’s a slight departure from the classic; he uses brown rice, chiles, and smoked Spanish paprika for his earthy and somewhat spicy variation:

4-lb. chicken, cut into serving pieces

1/2 cup olive oi
kosher salt and freshly ground black pepper
2 fresh Italian sausages, cut into 1-inch pieces
1 small red onion, chopped
1 small yellow onion, chopped
2 fresh pasilla peppers, seeded, deveined and chopped
1 cup brown rice
1 Tbsp. Spanish smoked paprika
1/8 tsp. saffron, ground fine
2 1/2 cups chicken broth

In a large bowl, whisk olive oil with a large pinch of salt and a good bit of pepper, and toss the chicken in the oil. Allow to sit at room temperature while you prepare the vegetables. Preheat the oven to 350F.

Heat a Dutch oven and add the chicken and oil; brown the chicken on all sides and remove it to a plate (if the pot is too crowded, brown it in batches). Add the sausage to the pot; brown and remove it. Then put in the onions and pepper, reduce the heat a bit, and cook until they begin to soften. Stir in the rice and cook, stirring constantly, until the grains begin to look parched. Stir in the paprika until well blended, then add the saffron to the broth, whisk to blend, and pour into the pot. Lay the chicken pieces over the top, tuck the sausage into the gaps between them, put the lid on and place in the center of the oven. Bake for 1 hour.

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