Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Arroz con Pollo
A classic Spanish one-pot dish featuring tender chicken and fluffy saffron-infused rice cooked together with aromatic spices. This traditional recipe combines pollo and arroz into a hearty, flavorful meal that is both comforting and elegant.
70 min
Medium
6 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet3/10
Salty6/10
Sour2/10
Umami7/10
Spicy1/10
🥄 Texture
Tender, slightly creamy short-grain rice with individual grains that cling slightly due to tomato sauce and the starch of bomba/paella rice. Browned chicken pieces become moist and fork-tender after simmering, while peas and pimientos provide occasional pops of firmness.
👃 Aroma
Savory, roasted chicken and garlic notes dominate, rounded by sweet onion and tomato aromas. Floral saffron and warm paprika add a subtle, aromatic top note that makes the dish smell complex and comforting.
🍷 Pairs Well With
A crisp Spanish white such as Albariño or Verdejo (alternatively a light lager or a young Garnacha if you prefer red).
🥗 Side Dishes
Simple mixed green salad with vinaigrette, crusty bread or pan con tomate, and fried plantains (tostones) or roasted seasonal vegetables.
Ingredients(16 items)
- 11.5 kilograms chicken (cut into pieces)
- 22 cups short-grain rice (paella or bomba rice)
- 34 cups chicken broth
- 41/2 cup olive oil
- 51 large onion (diced)
- 66 cloves garlic (minced)
- 71 red bell pepper (diced)
- 81 cup tomato sauce
- 91 teaspoon saffron threads
- 101 teaspoon paprika
- 111/2 teaspoon black pepper
- 121 teaspoon salt
- 131/2 cup green peas
- 141/2 cup diced pimientos
- 152 bay leaves
- 161/4 cup fresh parsley (chopped)
Nutrition Information(per serving)
485
Calories
42g
Protein
42g
Carbs
18g
Fat
Instructions
- 1
Heat the chicken broth in a pot and steep the saffron threads in it for 10 minutes to infuse the flavor and color.
- 2
Pat the chicken pieces dry with paper towels and season them with salt and black pepper on both sides.
- 3
Heat the olive oil in a large paella pan or wide skillet over medium-high heat.
- 4
Add the seasoned chicken pieces to the hot oil and brown them on all sides for about 8-10 minutes until golden. Remove the chicken and set aside on a plate.
- 5
In the same pan, add the diced onion and cook for 3-4 minutes until softened and translucent.
- 6
Add the minced garlic and diced red bell pepper to the pan and cook for another 2 minutes, stirring frequently.
- 7
Stir in the rice and toast it in the oil for 2-3 minutes, stirring constantly to coat each grain.
- 8
Pour in the tomato sauce and stir well to combine with the rice.
- 9
Add the saffron-infused chicken broth to the pan, along with the paprika and bay leaves. Stir to combine.
- 10
Return the browned chicken pieces to the pan, nestling them into the rice mixture.
- 11
Bring the mixture to a boil, then reduce the heat to medium-low and cover the pan with a lid or foil.
- 12
Simmer for 25-30 minutes until the rice is tender, the chicken is cooked through, and most of the liquid is absorbed.
- 13
Stir in the green peas and diced pimientos in the last 5 minutes of cooking.
- 14
Remove from heat and let rest for 5 minutes with the lid on.
- 15
Fluff the rice gently with a fork and garnish with fresh chopped parsley before serving.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!