Chicken · One pot, deep flavour
Arroz con Pollo
A proper one-pot supper, built in layers: chicken legs browned until golden, a soffrito cooked down slowly, then rice simmered in saffron-scented stock until it drinks up all the flavour. Free-range, slow-grown chicken legs have the richness this dish needs and are far more forgiving and flavourful than breast.
Total
1.5 hrs
Prep
20 mins
Cook
1 hr
Serves
4
Difficulty
Easy
Method
- 1
Season the chicken legs and brown them skin-side down in olive oil until deeply golden. Remove and set aside.
- 2
In the same pan, soften the onion and pepper for 8 minutes, then add the garlic, paprika and saffron and cook for another minute.
- 3
Stir in the rice to coat in the oil, then pour in the sherry and let it bubble away.
- 4
Add the warm stock, season, and nestle the chicken back in skin-side up. Simmer gently, uncovered, for 25–30 minutes until the rice is tender and the chicken cooked through.
- 5
Scatter over the peas in the last 5 minutes. Rest for 5 minutes, then serve with lemon and parsley.
Ben's Tip
Resist stirring once the stock is in. Like a risotto in reverse, leaving the rice undisturbed lets it cook evenly and form that prized lightly-crisp base.
To Drink
A dry Spanish white, such as a Verdejo or a crisp Albariño, is the natural partner; a chilled fino sherry alongside is even better.
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