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
- 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)
- Cut the chicken into chunks about 2 by 2 inches. Season the chicken with salt and pepper to taste.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
- 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:
- Japanese Restaurant Salad with Carrot-Ginger Dressing Shockingly Delicious @shockinglydlish
- Spicy Ranch Bacon & Avocado Quesadilla Daily Dish Recipes @nicolehcook
- Pear, Goat cheese and Pancetta Grilled Pizza MamaMommyMom @mamamommymom
- Turkey Meat Sauce The Meltaways @MrsMeltaway
- Lasagna with Turkey Meat Sauce GirliChef @girlichef
- Salsa Chicken Quesadilla with a homemade cilantro chimichurri Juanita’s Cocina @juanitascocina
- Individual Grilled Pizza Big Bears Wife @bigbearswife
- Beans and Cheese Quesadila with Tomato Salad Basic n Delicious @basicndelicious
- Grill Roasted Honey Ginger Chicken Are you Hungry? @redkathy
- One-Pot Arroz con Pollo – Cuban Style Comfy Cuisine @trish0605
- Sesame Noodles With Shrimp and Vegetables Magnolia Days @reneedobbs
- Fresh Mozzarella Pasta Casserole Twitter Doggie at The Dinner Table @doggieatdinner
- Arroz con Pollo Puerto Rican style Cooking by the seat of our pants @cbsop
- Rice Toppings of Garlic, Lemon, Rosemary Roasted Chicken with Summer Pineapple The Queen’s Notebook @mango_queen
- Pizza Quesadillas Meal Planning Magic @mealplanmom
- Sesame Noodles Cupcakes and Kale Chips @CupcakeKaleChip
- Lasagna Parcels with Turkey Meat Sauce Small Wallet Big Appetite @wallet_appetite
- Grilled Chicken Pita Sandwich Pippi’s in the Kitchen Again @shlylais
- Grilled Breakfast Pizza & Sauteed Corn & Spinach Grilled Pizza Momma’s Meals @mommasmeals
- Sauteed Corn, Spinach, Bacon and scallions! Mama’s Blissful Bites @mamapoolecooks
- Thai Style Sesame Glass Noodle My Trials in the Kitchen @seetfei
- Caramelized Onion & Flank Steak Quesadilla In The Kitchen with KP @InTheKitchenKP
- Teriyaki Skewers Real Best Recipe @realbestrecipe
- Skillet Spinach Corn with Edamame Cilantro & Bacon Bits Sue’s Nutrition Buzz @ssunithi
- Pulled Pork with Papa Mike’s Cole Slaw In the Kitchen with Audrey @audreysmamma
- Sauteed Corn, Spinach Bacon and Scallions That Skinny Chick Can Bake @thatskinnychick
- Arroz con Pollo Portuguese Style Family Foodie @familyfoodie
- Fudgy One Pot Brownies Mrs. Mama Hen @MrsMamaHen
- Simple Vanilla Cupcakes Hezzi-D’s Books and Cooks @HezziD
- Chocolate Peanut Butter Squares Chocolate Moosey @chocolatemoosey
- Butterscotch-Bacon Apple cookies What Smells So Good? @jo_jo_ba
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.