"In an Instagram post with tens of thousands of likes, Martha Stewart calls arroz con pollo one of her "very, very favorite one-pot meals" - and with her revitalized recipe for the traditional favorite, it's no mystery why. Here at Tasting Table, we've even ranked Stewart's roasted chicken recipes higher than Julia Child's, so foodies can expect the best. Arroz con pollo translates to rice with chicken, and the Latin American and Spanish dish offers a tasty take on a classic chicken-and-rice combo."
"Stewart's go-to arroz con pollo begins with an all-over salt and pepper rub on chicken thighs, fried skin-side-down in hot olive oil in a roomy Dutch oven on the stovetop. She removes the chicken when the skin is golden and crispy and next comes the aromatic dimensionality - which, in traditional renditions of arroz con pollo, typically comes from adobo and sazón seasonings. In Stewart's version, these aromatics are delivered by saffron threads, bay leaves, and white wine."
Arroz con pollo pairs rice and chicken in one pot, using a mix of wet and dry heat so braising melds flavors. Bone-in thighs get a salt-and-pepper rub and are seared skin-side-down in hot olive oil until golden and crispy, then removed while aromatics cook. Aromatics vary regionally; saffron threads, bay leaves, and white wine add earthy, floral warmth and depth in one version. Other renditions use a sofrito of onion, bell pepper, jalapeño, garlic, and cilantro or a base of yellow onion, garlic, and diced tomato, with ingredients differing across Latin American and Spanish regions.
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