Arroz con pollo is a traditional dish of Latin America and Spain. Typically made with rice. AND in no way can you make it without saffron! It is the staple piece of the dish. Arroz con pollo closely related to paella.
There are many versions of this dish. No way is right or wrong. That is the beauty of cooking. You are able to experience the same dish in various ways.
Today I will be sharing my arroz y couscous con pollo recipe. This is my version of the dish! One of my favorite things to do is combine different grains. For this recipe I do half rice and half couscous! It gives it, in my opinion a creamer feel.
What even is Saffron?
If you don’t know what saffron is…you aren’t alone. I didn’t know what it was until about 5 years ago. I was making a recipe that called for it. I remember it being a hassle to find in stores. Once I found it, it was worth the hunt and the taste. Now, you can find saffron in almost any major grocery store or middle eastern store!
Saffron is extremely fragrant and subtle. It has a slight sweet and luxurious taste. Each flower only produces three threads of saffron. It also only blooms for one week out of the year!!! It has to be harvested by hand, so you can say its high maintenance. When you go to the grocery store you will come to find that saffron is not cheap. This is the reason why. Because of the conditions it grows in and the way it is harvested. Saffron is worth the cost! It elevates your dish to the next level.
Enough talking, lets get cooking.
In a medium bowl, stir together garlic, red peppers, vinegar, salt, paprika and pepper. Add the chicken breast pieces, toss to coat. Then flip the chicken to the other side, and coat.
In a 6qt Dutch Oven, heat the oil over medium heat. Place the chicken in the pan, along with the rest of the marinade (this gives it extra flavor.) Cook without turning for 10-15 minutes until golden brown. Turn the chicken, cover the pan, cook until golden on the second side, for about 10 minutes.
Transfer chicken to a pan and cover. Set aside until later. Leave all the juice and fat that was accumulated during cook time. Add onion and bell peppers, sauté until soften (it will take about 2-4 minutes.) Then add tomatoes, stir occasionally until they soften. Add cumin, bay leaves, couscous and rice, then stir. Pour broth and saffron into pan and stir briefly.
Cover and raise heat to medium-high and bring to a boil. Occasionally check on the pot, and briefly mix and recover. Once the liquid has been absorbed (it will take about 20 minutes) place the chicken on top of the couscous and rice in the pot! You can choose to keep the chicken in the shape that it is in or shred it. Cover the pot for about 5 minutes, allowing time for the chicken to reheat. Let stand for 5 minutes before serving.
Serve this dish with slices of avocados, cilantro and sour cream!
Recipe notes: When adding the red pepper flakes, take caution. 1 tablespoon will make this dish moderate spicy. If you don’t like spice, add less of the red pepper flakes or omit them from recipe. When the couscous and rice have finished cooking, you can sprinkle salt over for more flavor!
If you have any questions of comments about this recipe, please leave a comment below. Of send me a message through my contact page! I am more then happy to help out.
I hope you guys enjoy this dish.
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