One Pot Arroz con Pollo Portuguese style

arroz con pollo recipe

I love easy One Pot dishes.  Let’s be honest, who really loves to clean up all those pans.  You all know I am Portuguese, I grew up on Arroz e Galinha.   So when asked to pick one recipe from The Mom 100 Cookbook, I couldn’t wait to try Katie’s One Pot Arroz con Pollo and put my Portuguese spin on it.  This cookbook is a fabulous resource for mom’s.  One that I will turn to time and time again when looking for dinner inspiration and tips for involving my kids while preparing dinner.  I have a feeling this One Pot Arroz con Pollo Portuguese style recipe is going to turn into a family favorite.

This Sunday Supper is a special one for me.  Not only is The Sunday Supper Group cooking recipes from The Mom 100 Cookbook, but I also have the honor of having Janet Keeler from the Tampa Bay Times joining me Around the Family Table.  You have to understand, since moving to Florida, my favorite day of the week to read the newspaper is Wednesday.  I look forward to the Taste Section of The Tampa Bay Times (formerly the St. Pete Times) every week.  Can you imagine how honored I felt when Janet asked if she could spend the afternoon with me while I prepared #SundaySupper?

I would love to have you all join me on this special occasion and  during our #SundaySupper live chat at 7:00 pm est.  Join us and chat with Katie about being a mom, kids and Spending time Around the Family Table.

We will be giving away 3 copies of the Mom 100 Cookbook. This is an event you don’t want to miss!!

One Pot Arroz con Pollo Portuguese style Recipe

One Pot Arroz con Pollo Portuguese Style
 
Serves: 8
Ingredients
  • 3 lbs. skinless, boneless chicken thighs *I used chicken bone in
  • Kosher salt and black pepper to taste
  • 3 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1 cup finely chopped onion
  • 1 large shallot, finely chopped
  • 2 large carrots, chopped
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 1 clove garlic, finely minced
  • 1½ cups short grain rice
  • 1 cooked pork kielbasa (14-16 oz.), diced *I subtituted Chorizo
  • 1 can (28 oz.) diced tomatoes, with their juice
  • 4 cups low-sodium chicken broth
  • 2 bay leaves
  • ½ tsp. sweet or smoked paprika
  • ¼ tsp. saffron threads
  • 1 cup frozen peas (no need to thaw)
  • 1 cup sliced roasted red peppers (optional)
  • ¼ cup chopped fresh italian (flat-leaf) parsley (optional)
Instructions
  1. Cut the chicken into chunks about 2 by 2 inches. Season the chicken with salt and pepper to taste.
  2. Heat a very large skillet with lid (I used a dutch oven) with 1 Tbs. of the olive oil over medium-high heat. Add as much chicken as will fit in the pan without crowding. Cook the chicken until it is golden brown on the bottom, 3-4 minutes. Turn the chicken over and cook until the other side is browned, 3-4 minutes longer; the chicken will still be pink inside. Transfer the chicken to a large plate. Repeat until all of the chicken is browned, adding another tablespoon of olive oil as needed.
  3. Don’t worry if the bottom of the skillet gets little bits of the chicken stuck to it; but if the skillet starts to get too dark, lower the heat a bit. Pour off the fat and pan juices from each batch of chicken into a heatproof bowl or pitcher. We love brown bits on the bottom of pots, y’all, those brown bits are flavor!
  4. Heat the remaining Tbs. of olive oil and the butter in the skillet over medium heat. Add the onion, shallot, carrots, and bell pepper and cook until the vegetables start to become tender, 3-4 minutes. Add the garlic and cook, stirring until you can really smell the garlic, about 1 minute.
  5. Add the rice and the kielbasa and stir until the rice starts to turn slightly translucent and is nicely coated with all of the vegetables and the fat, about 3 minutes.
  6. Add the tomatoes with their juice and the chicken broth, bay leaves, paprika, and saffron. Stir well. Cover the skillet, increase the heat to medium-high, let the liquid come to a simmer, then reduce the heat to medium, and let simmer until the rice has begun to absorb the liquid, about 8 minutes.
  7. Arrange the chicken pieces on top of the rice and drizzle any juices that have accumulated on the plate over the chicken. Pour off any fat that has separated from the reserved pan juices, and add the darker liquid from the bottom of the bowl or pitcher to the skillet. Cover the skillet again and let simmer gently until the chicken is cooked through, the rice is tender, and most of the liquid has been absorbed, 12-15 minutes.
  8. Remove the lid, sprinkle the peas on top, and drape the roasted pepper (if using) attractively over the top. Cover the skillet and cook until the peas (and peppers) are heated through, about 2 minutes.

The Sunday Supper Group is honored to spend another #SundaySupper Around the Family Table with Katie Workman.  Not only are her recipes amazing, she has great advice for everyday dilemmas mom’s face with their children.  She inspired The Sunday Supper Group to cook these fabulous recipes:

Salads:

Main Dish:

Desserts:

Wine pairing Wine Everyday  @wineeveryday

We will be sharing great family recipes all afternoon and want you to share yours with us! #SundaySupper starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat with Katie.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

The Mom 100 Cookbook

Comments

  1. says

    I am so excited for your opportunity this week, Isabel! This sounds like a fabulous take on the recipe – can’t wait to see your pics! Thank you as always for all of your amazingly hard work and dedication – I feel so blessed to have met you and everyone else who participates in #SundaySupper every week.

  2. says

    Isabel, cant wait for you to post your picture. Can imagine how delicious it is from the way you described. I will not be able to join for live chat because of the difference of hours (almost 14 hours ahead). Glad to know you and the rest of #SundaySupper members! Have a great Sunday!

  3. Renee Dobbs says

    You always get me craving Portuguese food. I wish I could be there to enjoy it with you and your family. I’m so excited about today’s Sunday Supper and for you with the Tampa Bay Times feature.

    • FamilyFoodie says

      Renee~ When we finally meet IRL, I am planning on making you a Portuguese Mariscada and sharing a pitcher of Portuguese Sangria! Thank you for everything that you do to make #SundaySupper special!

  4. smallwalletbigappetite says

    Give me Spanish Chorizo every time. It is a very common ingredient here in the UK and I just love playing around with it in all sorts of dishes.

  5. says

    This is SUCH an exciting day for you, Isabel – you’re going to have the lovely hustle and bustle of #SundaySupper in your kitchen …and then some! i have this Arroz con Pollo marked and hope to make it soon. Have a fantastic day and talk to ya later… :)

    • FamilyFoodie says

      Thanks so much for your support Heather! Let me know how your Arroz con Pollo turns out when you try it. Love #SundaySupper inspiration!

    • FamilyFoodie says

      Thank you Jen! I think #SundaySupper got the attention it deserved this week. Trending #1 on Twitter was unbelievable.

    • FamilyFoodie says

      I can’t wait for you to try this recipe and put your vegetarian spin on it. I may have to try your version.

  6. says

    Your chicken and rice is amazing. Chorizo has my vote!!

    Oh Isabel Words can’t express how happy I am for you! It’s hard to imagine a year has passed since we first met,,, your movement has exploded and rightfully so, gathering around the family table is the BEST things any mother can do for her family, much less the world around her!

    Happy Sunday!

    • FamilyFoodie says

      Kathy~ I was so honored that you were one of the first food bloggers I connected with when first trying to figure out how to “be found.” It has been an amazing year and I am so glad you are along for the ride!

    • FamilyFoodie says

      Patti~ I love when you cook Portuguese Recipes with your neighbor. I hope you keep them coming!

    • FamilyFoodie says

      I am saving you a seat for #SundaySupper every Sunday Lane. You are only a hop, skip and a jump away. We must meet IRL soon.

  7. says

    Looks amazing!!! Loving all of the #SundaySupper bloggers + The Mom 100 recipes!! So excited to be a new member of this great group!

  8. says

    Lovely arroz con pollo! I love combination of flavours and the vibrant colours (especially your serving dish, it’s gorgeous)!

  9. says

    Mmmmmm….this reminds me of paella, but without all the seafood my family won’t eat! A must make for when we drop out of these triple digit temps! What a beautiful dish.

  10. says

    You have to use chourico, the real one, and this recipe that I also make comes from my mom, we used to first brown the chicken, and then make the “refugado” olive oil, onions and garlic, put the rice in, kind of fry it, a bit, after add the tomato, comes to a boil and after you added the rice you also add the chicken, close the pot, low cook for 20 minutes preferable in a clay pot and voila, done

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