Arroz Con Pollo By Vicky Ratnani

Arroz Con Pollo

A perfect all in one meal, this chicken and rice dish with a hint of saffron will be loved by everyone. Made with simple ingredients, this recipe is a perfect blend of flavours and textures
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Cooking Time

10-15 Min

Meal Type


Preparation Time

15 Min




  • 3 pieces chicken thighs
  • 2 tbsp olive oil
  • 2 bay leaves
  • cracked black pepper
  • few thyme sprigs
  • 1 sliced onion
  • ½ green bell pepper sliced
  • ½ red bell pepper sliced
  • 1 red chilli
  • 2 tbsp garlic
  • few saffron strands
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 cinnamon stick
  • 1 tsp oregano
  • 2 tbsp tomato puree
  • 2 cups soaked rice
  • ½ cup stock
  • salt
  • green peas
  • oregano leaves


  1. 1

    Season the chicken thighs with salt.
  2. 2

    Heat olive oil in a pan. Add bay leaves chicken thighs, cracked black pepper, and thyme sprigs.
  3. 3

    Saute and cover with a lid. Once the chicken thighs are seared, set aside in a tray.
  4. 4

    To the same pan, add the chopped vegetables, garlic paste, red chilli, saffron, turmeric powder, cumin powder, cinnamon stick, oregano, tomato puree, salt, and soaked rice.
  5. 5

    Mix well and add the seared chicken thighs. Add the stock and cover with a lid. Cook on a medium flame.
  6. 6

    Serve hot in a bowl and garnish with green peas and oregano leaves.

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