Normally, I made a Caribbean style Arroz con Pollo, which consists of a slow cooked spicy chicken stew that I serve over yellow rice that I cook separately.
The other night we were watching Martha Stewart's Cooking School on PBS, and she made a Spanish (Spain) style version of Arroz con Pollo in a dutch oven, where she cooked a short grained Valencia rice in the same pot as the chicken. This version was not spicy, it had only a handful of ingredients, and was more like a dutch-oven risotto with seared chicken and pimento-stuffed olives.
The show piqued my interest, so I bought the Valencia rice and the pimento stuffed olives and we gave it a shot. It's a relatively simple recipe to make. I opened a bottle of white wine to cook with it, and used the rest of the bottle to make a sangria.
The saffron gave the rice a lovely rich golden color. The olives gave a slightly briny flavor, the chicken still retained a crispy skin but the meat was moist and delicious.
It turned out to be a delicious dish. My boyfriend and I really enjoyed cooking and eating it together.
I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and @Debs121212 on Instagram.
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies