Arroz con Pollo

Arroz con Pollo ready to eat

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.  

Arroz con Pollo