Arroz con Pollo

Name: Arroz con Pollo
Total time: 1 h 24 min
Yield: 4 servings
Ingredients: 8 piece Chicken thigh; 1 tsp Salt; 0.5 tsp Ground black pepper; 0.5 tsp Smoked paprika; 30 ml Vegetable oil; 200 g White onion; 150 g green bell pepper; 150 g red bell pepper; 4 piece Garlic; 400 g Plum tomatoes; 1 tsp Ground cumin; 0.5 tsp Smoked paprika; 1 tsp Dried oregano; 400 g Long-grain white rice; 1 pinch saffron threads; 250 ml Water; 750 ml Chicken stock; 2 piece Bay leaf; 1 tsp Salt; 0.5 tsp Ground black pepper; 120 g Frozen peas; 20 g fresh cilantro

1 hr 24 min · 33 min active · makes ~2.5 kg · Medium

Saffron-infused rice with chicken, smoked paprika and plum tomatoes in a single Spanish-style pot. Serves 4.

See more →

Arroz con Pollo

Saffron-infused rice with chicken, smoked paprika and plum tomatoes in a single Spanish-style pot. Serves 4.

See more →

TOTAL TIME

1 hr 24 min

ACTIVE TIME

33 min

QUANTITY

~2.5 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/19

Tools0/12

Ingredients

0/19 gathered · 4 servings

8piece

2tsp

1tsp

30ml

200g

150g

4piece

400g

1tsp

400g

1pinch

250ml

750ml

2piece

120g

20g

#	Quantity	Notes	State
1	8piece	—	—
2	2tsp	—	—
3	1tsp	—	—
4	1tsp	—	—
5	30ml	—	—
6	200g	—	—
7	150g	—	—
8	150g	—	—
9	4piece	—	—
10	400g	—	—
11	1tsp	—	—
12	1tsp	—	—
13	400g	—	—
14	1pinch	—	—
15	250ml	—	—
16	750ml	—	—
17	2piece	—	—
18	120g	—	—
19	20g	—	—

Tools

12 items

Serveware

1 item

Procedure

56 steps

1 of 56

Set the oven to 180 °C and allow it to heat fully before the dish goes in.

180°C

⏱ 10 min

2 of 56

Lay the chicken thighs on the chopping board.

Chicken thigh · 8 piece

⏱ 10s

3 of 56

Season the chicken thighs all over with salt.

Salt · 1 tsp

⏱ 15s

4 of 56

Season the chicken thighs all over with ground black pepper.

Ground black pepper · 0.5 tsp

⏱ 15s

5 of 56

Sprinkle the smoked paprika evenly over both sides of the chicken thighs.

Smoked paprika · 0.5 tsp

⏱ 15s

ResultSpiced chicken thighsused in step 8

6 of 56

Pour the vegetable oil into the large ovenproof frying pan.

Vegetable oil · 30 ml

⏱ 5s

ResultVegetable oil

7 of 56

Set the pan over a medium-high heat and let the oil shimmer before adding the chicken.

⏱ 1 min

ResultHot oil

8 of 56

Lay the spiced chicken thighs skin-side down in the hot oil in a single layer.

Spiced chicken thighs · step 5

⏱ 10s

ResultSpiced chicken thighs and hot oil

9 of 56

Sear the chicken thighs without moving them for about 5 minutes until the skin is deep golden and releases cleanly from the pan.

⏱ 5 min

ResultGolden-skinned chicken thighs

10 of 56

Turn each thigh over with tongs and sear the underside for 2 minutes, then transfer the chicken to a plate.

⏱ 1 min

ResultSeared chicken thighs

11 of 56

Lift the seared chicken thighs out of the pan onto a plate, leaving the fat behind.

Seared chicken thighs · step 10

⏱ 15s

ResultSeared chicken thighsused in step 15

12 of 56

Place the white onion on the chopping board.

White onion · 200 g

⏱ 5s

ResultWhite onion

13 of 56

Cut away the root and stem, then pull off the papery skin with your fingers.

White onion · step 12

⏱ 20s

ResultPeeled onion

14 of 56

Halve the peeled onion through the root, then finely chop both halves into small dice.

Peeled onion · step 13

⏱ 1 min

ResultFinely chopped white onion

15 of 56

Scrape the finely chopped onion into the pan with the reserved chicken fat.

Seared chicken thighs · step 11 Finely chopped white onion · step 14

⏱ 10s

ResultRendered chicken fat and finely chopped white onion

16 of 56

Place the green bell pepper on the chopping board.

Green bell pepper · 150 g

⏱ 5s

ResultGreen bell pepper

17 of 56

Cut the green pepper in half, then cut out the core and scrape away all the seeds.

Green bell pepper · step 16

⏱ 30s

ResultDeseeded green pepper

18 of 56

Finely chop the deseeded green pepper into small dice.

Deseeded green pepper · step 17

⏱ 45s

ResultFinely chopped green pepper

19 of 56

Add the finely chopped green pepper to the pan with the onion.

Finely chopped green pepper · step 18

⏱ 10s

ResultRendered chicken fat and finely chopped white onion and finely chopped green pepper

20 of 56

Place the red bell pepper on the chopping board.

Red bell pepper · 150 g

⏱ 5s

ResultRed bell pepper

21 of 56

Cut the red pepper in half, then cut out the core and scrape away all the seeds.

Red bell pepper · step 20

⏱ 30s

ResultDeseeded red pepper

22 of 56

Finely chop the deseeded red pepper into small dice.

Deseeded red pepper · step 21

⏱ 45s

ResultFinely chopped red pepper

23 of 56

Add the finely chopped red pepper to the pan with the onion and green pepper.

Finely chopped red pepper · step 22

⏱ 10s

ResultRendered chicken fat and finely chopped green pepper mixture

24 of 56

Place the garlic cloves on the chopping board.

Garlic · 4 piece

⏱ 5s

ResultGarlic

25 of 56

Crush each clove lightly with the flat of the knife, then slip off and discard the skins.

Garlic · step 24

⏱ 20s

ResultPeeled garlic cloves

26 of 56

Rock the knife over the crushed cloves repeatedly until you have a fine mince.

Peeled garlic cloves · step 25

⏱ 40s

ResultMinced garlic

27 of 56

Add the minced garlic to the pan with the onion and peppers.

Minced garlic · step 26

⏱ 10s

ResultRendered chicken fat and finely chopped green pepper mixture

28 of 56

Cook the onion, peppers and garlic over a medium heat, stirring often, until they are completely soft and lightly golden, about 6 minutes.

⏱ 6 min

ResultSoftened sofrito

29 of 56

Place the plum tomatoes on the chopping board.

Plum tomatoes · 400 g

⏱ 5s

ResultPlum tomatoes

30 of 56

Roughly chop the plum tomatoes into chunky pieces, keeping any juices.

Plum tomatoes · step 29

⏱ 45s

ResultRoughly chopped plum tomatoes

31 of 56

Tip the roughly chopped tomatoes and all their juices into the pan.

Roughly chopped plum tomatoes · step 30

⏱ 10s

ResultSoftened sofrito and roughly chopped plum tomatoes

32 of 56

Add the ground cumin to the pan.

Ground cumin · 1 tsp

⏱ 5s

ResultSoftened sofrito and roughly chopped plum tomatoes and ground cumin

33 of 56

Add the remaining smoked paprika to the pan.

Smoked paprika · 0.5 tsp

⏱ 5s

ResultRoughly chopped plum tomato mixture

34 of 56

Crumble the dried oregano between your fingers into the pan.

Dried oregano · 1 tsp

⏱ 5s

ResultRoughly chopped plum tomato mixture

35 of 56

Stir everything together well so the spices are evenly distributed through the tomato mixture.

⏱ 30s

ResultSpiced tomato sofrito

36 of 56

Cook the tomato mixture over a medium heat, stirring occasionally, for about 5 minutes until it thickens and the tomatoes break down into a rough sauce.

⏱ 5 min

ResultReduced spiced tomato sofrito

37 of 56

Pour the dry rice into the pan and stir it into the tomato sofrito.

Long-grain white rice · 400 g

⏱ 5s

ResultReduced spiced tomato sofrito and long-grain white rice

38 of 56

Stir the rice constantly over the heat for about 90 seconds until each grain is coated and the rice smells faintly nutty.

⏱ 1 min

ResultSofrito-toasted rice

39 of 56

Place the saffron threads into a small bowl.

Saffron threads · 1 pinch

⏱ 5s

ResultSaffron Threads And Hot Water

40 of 56

Pour the water over the saffron threads.

Water · 250 ml

⏱ 5s

ResultSaffron threads and hot water and water

41 of 56

Leave the saffron to steep in the water for 5 minutes until the liquid turns a deep golden yellow.

⏱ 5 min

ResultSaffron waterused in step 43

42 of 56

Pour the chicken stock into the pan over the rice and sofrito.

Chicken stock · 750 ml

⏱ 10s

ResultSofrito-toasted rice and chicken stock

43 of 56

Pour the saffron water into the pan, scraping out every last thread.

Saffron water · step 41

⏱ 10s

ResultSofrito-toasted rice and chicken stock and saffron water

44 of 56

Tuck the bay leaves into the liquid.

Bay leaf · 2 piece

⏱ 5s

ResultSofrito-toasted rice and chicken stock mixture

45 of 56

Add the remaining salt to the pan and stir to dissolve it into the liquid.

Salt · 1 tsp

⏱ 10s

ResultSofrito-toasted rice and chicken stock mixture

46 of 56

Add the remaining ground black pepper and stir it through.

Ground black pepper · 0.5 tsp

⏱ 10s

ResultSofrito-toasted rice and chicken stock mixture

47 of 56

Give the pan a thorough stir to combine the stock, saffron water, rice and sofrito evenly.

⏱ 20s

ResultSeasoned rice and stock mixture

48 of 56

Nestle the seared chicken thighs skin-side up into the rice and stock mixture, pressing them in slightly so they sit level.

Seared chicken thighs · step 11

⏱ 20s

ResultSeared chicken thighs and seasoned rice and stock mixture

49 of 56

Transfer the pan to the oven using oven gloves.

⏱ 10s

ResultSeared chicken thighs and seasoned rice and stock mixture

50 of 56

Bake uncovered for 40 minutes until the rice has absorbed all the liquid and the chicken skin is crisp and cooked through.

180°C

⏱ 40 min

ResultBaked arroz con pollo

51 of 56

Remove the pan from the oven using oven gloves and set it on a heatproof surface.

⏱ 15s

ResultBaked arroz con pollo

52 of 56

Fish out and discard the bay leaves from the rice.

⏱ 15s

ResultDe-leafed arroz con pollo

53 of 56

Scatter the frozen peas evenly over the surface of the rice.

Frozen peas · 120 g

⏱ 10s

ResultDe-leafed arroz con pollo and frozen peas

54 of 56

Cover the pan tightly with foil and leave it to rest for 5 minutes so the peas warm through and the rice steams to a perfect finish.

⏱ 5 min

ResultRested arroz con pollo

55 of 56

Tear the fresh cilantro leaves roughly and scatter them over the top.

Fresh cilantro · 20 g

⏱ 15s

ResultGarnished arroz con pollo

56 of 56

Bring the pan to the table and spoon generous portions of rice onto each dinner plate, setting a chicken thigh on top of each serving.

Garnished arroz con pollo · step 55

⏱ 1 min

ResultArroz con Pollo

Total Time1 hr 24 min

#	Product	Tool	Action
1	—	180°C	Set the oven to 180 °C and allow it to heat fully before the dish goes in.⏱ 10 min
2	8 piece		Lay the chicken thighs on the chopping board.⏱ 10s
3	1 tsp		Season the chicken thighs all over with salt.⏱ 15s
4	0.5 tsp		Season the chicken thighs all over with ground black pepper.⏱ 15s
5	0.5 tsp		Sprinkle the smoked paprika evenly over both sides of the chicken thighs.⏱ 15sResultSpiced chicken thighsused in step 8
6	30 ml		Pour the vegetable oil into the large ovenproof frying pan.⏱ 5sResultVegetable oil
7	—		Set the pan over a medium-high heat and let the oil shimmer before adding the chicken.⏱ 1 minResultHot oil
8	Spiced chicken thighsstep 5		Lay the spiced chicken thighs skin-side down in the hot oil in a single layer.⏱ 10sResultSpiced chicken thighs and hot oil
9	—		Sear the chicken thighs without moving them for about 5 minutes until the skin is deep golden and releases cleanly from the pan.⏱ 5 minResultGolden-skinned chicken thighs
10	—		Turn each thigh over with tongs and sear the underside for 2 minutes, then transfer the chicken to a plate.⏱ 1 minResultSeared chicken thighs
11	Seared chicken thighsstep 10		Lift the seared chicken thighs out of the pan onto a plate, leaving the fat behind.⏱ 15sResultSeared chicken thighsused in step 15
12	200 g		Place the white onion on the chopping board.⏱ 5sResultWhite onion
13	White onionstep 12		Cut away the root and stem, then pull off the papery skin with your fingers.⏱ 20sResultPeeled onion
14	Peeled onionstep 13		Halve the peeled onion through the root, then finely chop both halves into small dice.⏱ 1 minResultFinely chopped white onion
15	Seared chicken thighsstep 11		Scrape the finely chopped onion into the pan with the reserved chicken fat.⏱ 10sResultRendered chicken fat and finely chopped white onion
15	Finely chopped white onionstep 14
16	150 g		Place the green bell pepper on the chopping board.⏱ 5sResultGreen bell pepper
17	Green bell pepperstep 16		Cut the green pepper in half, then cut out the core and scrape away all the seeds.⏱ 30sResultDeseeded green pepper
18	Deseeded green pepperstep 17		Finely chop the deseeded green pepper into small dice.⏱ 45sResultFinely chopped green pepper
19	Finely chopped green pepperstep 18		Add the finely chopped green pepper to the pan with the onion.⏱ 10sResultRendered chicken fat and finely chopped white onion and finely chopped green pepper
20	150 g		Place the red bell pepper on the chopping board.⏱ 5sResultRed bell pepper
21	Red bell pepperstep 20		Cut the red pepper in half, then cut out the core and scrape away all the seeds.⏱ 30sResultDeseeded red pepper
22	Deseeded red pepperstep 21		Finely chop the deseeded red pepper into small dice.⏱ 45sResultFinely chopped red pepper
23	Finely chopped red pepperstep 22		Add the finely chopped red pepper to the pan with the onion and green pepper.⏱ 10sResultRendered chicken fat and finely chopped green pepper mixture
24	4 piece		Place the garlic cloves on the chopping board.⏱ 5sResultGarlic
25	Garlicstep 24		Crush each clove lightly with the flat of the knife, then slip off and discard the skins.⏱ 20sResultPeeled garlic cloves
26	Peeled garlic clovesstep 25		Rock the knife over the crushed cloves repeatedly until you have a fine mince.⏱ 40sResultMinced garlic
27	Minced garlicstep 26		Add the minced garlic to the pan with the onion and peppers.⏱ 10sResultRendered chicken fat and finely chopped green pepper mixture
28	—		Cook the onion, peppers and garlic over a medium heat, stirring often, until they are completely soft and lightly golden, about 6 minutes.⏱ 6 minResultSoftened sofrito
29	400 g		Place the plum tomatoes on the chopping board.⏱ 5sResultPlum tomatoes
30	Plum tomatoesstep 29		Roughly chop the plum tomatoes into chunky pieces, keeping any juices.⏱ 45sResultRoughly chopped plum tomatoes
31	Roughly chopped plum tomatoesstep 30		Tip the roughly chopped tomatoes and all their juices into the pan.⏱ 10sResultSoftened sofrito and roughly chopped plum tomatoes
32	1 tsp		Add the ground cumin to the pan.⏱ 5sResultSoftened sofrito and roughly chopped plum tomatoes and ground cumin
33	0.5 tsp		Add the remaining smoked paprika to the pan.⏱ 5sResultRoughly chopped plum tomato mixture
34	1 tsp		Crumble the dried oregano between your fingers into the pan.⏱ 5sResultRoughly chopped plum tomato mixture
35	—		Stir everything together well so the spices are evenly distributed through the tomato mixture.⏱ 30sResultSpiced tomato sofrito
36	—		Cook the tomato mixture over a medium heat, stirring occasionally, for about 5 minutes until it thickens and the tomatoes break down into a rough sauce.⏱ 5 minResultReduced spiced tomato sofrito
37	400 g		Pour the dry rice into the pan and stir it into the tomato sofrito.⏱ 5sResultReduced spiced tomato sofrito and long-grain white rice
38	—		Stir the rice constantly over the heat for about 90 seconds until each grain is coated and the rice smells faintly nutty.⏱ 1 minResultSofrito-toasted rice
39	1 pinch		Place the saffron threads into a small bowl.⏱ 5sResultSaffron Threads And Hot Water
40	250 ml		Pour the water over the saffron threads.⏱ 5sResultSaffron threads and hot water and water
41	—		Leave the saffron to steep in the water for 5 minutes until the liquid turns a deep golden yellow.⏱ 5 minResultSaffron waterused in step 43
42	750 ml		Pour the chicken stock into the pan over the rice and sofrito.⏱ 10sResultSofrito-toasted rice and chicken stock
43	Saffron waterstep 41		Pour the saffron water into the pan, scraping out every last thread.⏱ 10sResultSofrito-toasted rice and chicken stock and saffron water
44	2 piece		Tuck the bay leaves into the liquid.⏱ 5sResultSofrito-toasted rice and chicken stock mixture
45	1 tsp		Add the remaining salt to the pan and stir to dissolve it into the liquid.⏱ 10sResultSofrito-toasted rice and chicken stock mixture
46	0.5 tsp		Add the remaining ground black pepper and stir it through.⏱ 10sResultSofrito-toasted rice and chicken stock mixture
47	—		Give the pan a thorough stir to combine the stock, saffron water, rice and sofrito evenly.⏱ 20sResultSeasoned rice and stock mixture
48	Seared chicken thighsstep 11		Nestle the seared chicken thighs skin-side up into the rice and stock mixture, pressing them in slightly so they sit level.⏱ 20sResultSeared chicken thighs and seasoned rice and stock mixture
49	—		Transfer the pan to the oven using oven gloves.⏱ 10sResultSeared chicken thighs and seasoned rice and stock mixture
50	—	180°C	Bake uncovered for 40 minutes until the rice has absorbed all the liquid and the chicken skin is crisp and cooked through.⏱ 40 minResultBaked arroz con pollo
51	—		Remove the pan from the oven using oven gloves and set it on a heatproof surface.⏱ 15sResultBaked arroz con pollo
52	—		Fish out and discard the bay leaves from the rice.⏱ 15sResultDe-leafed arroz con pollo
53	120 g		Scatter the frozen peas evenly over the surface of the rice.⏱ 10sResultDe-leafed arroz con pollo and frozen peas
54	—		Cover the pan tightly with foil and leave it to rest for 5 minutes so the peas warm through and the rice steams to a perfect finish.⏱ 5 minResultRested arroz con pollo
55	20 g		Tear the fresh cilantro leaves roughly and scatter them over the top.⏱ 15sResultGarnished arroz con pollo
56	Garnished arroz con pollostep 55		Bring the pan to the table and spoon generous portions of rice onto each dinner plate, setting a chicken thigh on top of each serving.⏱ 1 minResultArroz con Pollo
Total Time			1 hr 24 min

Nutrition

per serving

Estimated · pre-cooking · 95% ingredients covered

Nutrient	Per serving
	368kcal
	12g
	11g
	2g
	54g
	13g
	6g
	1,465mg

Ingredients0/19

Tools0/12

Recipe

Arroz con Pollo

Saffron-infused rice with chicken, smoked paprika and plum tomatoes in a single Spanish-style pot. Serves 4.

What you’ll doYou will season and sear chicken thighs until golden, then build a sofrito base of onions, peppers and garlic in the same pan. Stir in rice to coat it, then add stock infused with steeped saffron threads, nestle the chicken back in, and braise everything in the oven for 40 minutes. A final rest under foil with peas allows the rice to finish steaming.

Serves4

Total1 hr 24 min

LevelMedium

Ingredients

Chicken thigh8 piece
Salt2 tsp
Ground black pepper1 tsp
Smoked paprika1 tsp
Vegetable oil30 ml
White onion200 g
Green bell pepper150 g
Red bell pepper150 g
Garlic4 piece
Plum tomatoes400 g
Ground cumin1 tsp
Dried oregano1 tsp
Long-grain white rice400 g
Saffron threads1 pinch
Water250 ml
Chicken stock750 ml
Bay leaf2 piece
Frozen peas120 g
Fresh cilantro20 g

Tools

TongsWork surfaceSmall bowlOvenKitchen foilChef's knifeLarge ovenproof frying panWooden spoonDinner platePeelerPlateChopping board

Method

Set the oven to 180 °C and allow it to heat fully before the dish goes in.

180°C10 minOven

Lay the chicken thighs on the chopping board.

10sChopping boardChicken thigh · 8 piece

Season the chicken thighs all over with salt.

15sChopping boardSalt · 1 tsp

Season the chicken thighs all over with ground black pepper.

15sChopping boardGround black pepper · 0.5 tsp

Sprinkle the smoked paprika evenly over both sides of the chicken thighs.

Result · Spiced chicken thighs · used in step 8

15sChopping boardSmoked paprika · 0.5 tsp

Pour the vegetable oil into the large ovenproof frying pan.

5sLarge ovenproof frying panVegetable oil · 30 ml

Set the pan over a medium-high heat and let the oil shimmer before adding the chicken.

1 minLarge ovenproof frying pan

Lay the spiced chicken thighs skin-side down in the hot oil in a single layer.

10sLarge ovenproof frying panSpiced chicken thighs · step 5

Sear the chicken thighs without moving them for about 5 minutes until the skin is deep golden and releases cleanly from the pan.

5 minLarge ovenproof frying pan

Turn each thigh over with tongs and sear the underside for 2 minutes, then transfer the chicken to a plate.

1 minLarge ovenproof frying pan, Tongs

Lift the seared chicken thighs out of the pan onto a plate, leaving the fat behind.

Result · Seared chicken thighs · used in step 15

15sPlateSeared chicken thighs · step 10

Place the white onion on the chopping board.

5sChopping boardWhite onion · 200 g

Cut away the root and stem, then pull off the papery skin with your fingers.

20sChopping board, PeelerWhite onion · step 12

Halve the peeled onion through the root, then finely chop both halves into small dice.

1 minChopping board, Chefs knifePeeled onion · step 13

Scrape the finely chopped onion into the pan with the reserved chicken fat.

10sLarge ovenproof frying panSeared chicken thighs · step 11Finely chopped white onion · step 14

Place the green bell pepper on the chopping board.

5sChopping boardGreen bell pepper · 150 g

Cut the green pepper in half, then cut out the core and scrape away all the seeds.

30sChopping board, Chefs knifeGreen bell pepper · step 16

Finely chop the deseeded green pepper into small dice.

45sChopping board, Chefs knifeDeseeded green pepper · step 17

Add the finely chopped green pepper to the pan with the onion.

10sLarge ovenproof frying panFinely chopped green pepper · step 18

Place the red bell pepper on the chopping board.

5sChopping boardRed bell pepper · 150 g

Cut the red pepper in half, then cut out the core and scrape away all the seeds.

30sChopping board, Chefs knifeRed bell pepper · step 20

Finely chop the deseeded red pepper into small dice.

45sChopping board, Chefs knifeDeseeded red pepper · step 21

Add the finely chopped red pepper to the pan with the onion and green pepper.

10sLarge ovenproof frying panFinely chopped red pepper · step 22

Place the garlic cloves on the chopping board.

5sChopping boardGarlic · 4 piece

Crush each clove lightly with the flat of the knife, then slip off and discard the skins.

20sChopping board, PeelerGarlic · step 24

Rock the knife over the crushed cloves repeatedly until you have a fine mince.

40sChopping board, Chefs knifePeeled garlic cloves · step 25

Add the minced garlic to the pan with the onion and peppers.

10sLarge ovenproof frying panMinced garlic · step 26

Cook the onion, peppers and garlic over a medium heat, stirring often, until they are completely soft and lightly golden, about 6 minutes.

6 minLarge ovenproof frying pan, Wooden spoon

Place the plum tomatoes on the chopping board.

5sChopping boardPlum tomatoes · 400 g

Roughly chop the plum tomatoes into chunky pieces, keeping any juices.

45sWork surfacePlum tomatoes · step 29

Tip the roughly chopped tomatoes and all their juices into the pan.

10sLarge ovenproof frying panRoughly chopped plum tomatoes · step 30

Add the ground cumin to the pan.

5sLarge ovenproof frying panGround cumin · 1 tsp

Add the remaining smoked paprika to the pan.

5sLarge ovenproof frying panSmoked paprika · 0.5 tsp

Crumble the dried oregano between your fingers into the pan.

5sLarge ovenproof frying panDried oregano · 1 tsp

Stir everything together well so the spices are evenly distributed through the tomato mixture.

30sLarge ovenproof frying pan, Wooden spoon

Cook the tomato mixture over a medium heat, stirring occasionally, for about 5 minutes until it thickens and the tomatoes break down into a rough sauce.

5 minLarge ovenproof frying pan

Pour the dry rice into the pan and stir it into the tomato sofrito.

5sLarge ovenproof frying panLong-grain white rice · 400 g

Stir the rice constantly over the heat for about 90 seconds until each grain is coated and the rice smells faintly nutty.

1 minLarge ovenproof frying pan, Wooden spoon

Place the saffron threads into a small bowl.

5sSmall bowlSaffron threads · 1 pinch

Pour the water over the saffron threads.

5sSmall bowlWater · 250 ml

Leave the saffron to steep in the water for 5 minutes until the liquid turns a deep golden yellow.

Result · Saffron water · used in step 43

5 minSmall bowl

Pour the chicken stock into the pan over the rice and sofrito.

10sLarge ovenproof frying panChicken stock · 750 ml

Pour the saffron water into the pan, scraping out every last thread.

10sLarge ovenproof frying panSaffron water · step 41

Tuck the bay leaves into the liquid.

5sLarge ovenproof frying panBay leaf · 2 piece

Add the remaining salt to the pan and stir to dissolve it into the liquid.

10sLarge ovenproof frying panSalt · 1 tsp

Add the remaining ground black pepper and stir it through.

10sLarge ovenproof frying panGround black pepper · 0.5 tsp

Give the pan a thorough stir to combine the stock, saffron water, rice and sofrito evenly.

20sLarge ovenproof frying pan, Wooden spoon

Nestle the seared chicken thighs skin-side up into the rice and stock mixture, pressing them in slightly so they sit level.

20sLarge ovenproof frying panSeared chicken thighs · step 11

Transfer the pan to the oven using oven gloves.

10sLarge ovenproof frying pan, Oven

Bake uncovered for 40 minutes until the rice has absorbed all the liquid and the chicken skin is crisp and cooked through.

180°C40 minLarge ovenproof frying pan, Oven

Remove the pan from the oven using oven gloves and set it on a heatproof surface.

15sLarge ovenproof frying pan, Oven

Fish out and discard the bay leaves from the rice.

15sLarge ovenproof frying pan

Scatter the frozen peas evenly over the surface of the rice.

10sLarge ovenproof frying panFrozen peas · 120 g

Cover the pan tightly with foil and leave it to rest for 5 minutes so the peas warm through and the rice steams to a perfect finish.

5 minLarge ovenproof frying pan, Kitchen foil

Tear the fresh cilantro leaves roughly and scatter them over the top.

15sLarge ovenproof frying panFresh cilantro · 20 g

Bring the pan to the table and spoon generous portions of rice onto each dinner plate, setting a chicken thigh on top of each serving.

Result · Arroz con Pollo

1 minDinner plateGarnished arroz con pollo · step 55

Printed 27 September 2026