This week of errand running before my trip to the States on Friday means that having at least one, One Dish Wonder up my sleeve will make getting lunch on the table much easier.

Luckily, Mark Bittman's book, The Best Recipes in the World, is full of One Dish Wonders. And Arroz con Pollo is one of its best!




Arroz con Pollo is standard fare across Spain and is popular across the Caribbean and in many Latin American countries. Regional variations can be seen by the addition of olives, raisins, capers or achiote oil in place of the saffron.

This is a fantastic version of the dish.

Arroz con Pollo
serves 4

1/4 pound good, slab bacon, cut into ¼ inch dice
3 cups chicken stock, preferably homemade, or water
2 medium onions, (about ½ pound) sliced
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of fat
1 tablespoon minced garlic
1 red bell pepper, stemmed, seeded and chopped
salt and black pepper to taste
1½ cups white rice
1 ripe tomato, cored, seeded and chopped
1/8 teaspoon ground allspice
2 bay leaves
large pinch saffron threads, optional
1 cup fresh or frozen peas, optional
freshly minced parsley or cilantro leaves for garnish
lemon or lime wedges for serving

1. Put the bacon in a deep skillet that has a lid and is large enough to hold the chicken; turn the heat to medium-high. Cook, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 10 minutes. Meanwhile, warm the stock in a small saucepan.

2. Add the onion and the chicken, skin side down, to the bacon and brown the chicken well, rotating and turning the pieces as necessary, about 10 minutes. About halfway thorough the browning, add the garlic and bell pepper and sprinkle everything with salt and pepper.

3. Transfer the chicken and everything else in the pan with a slotted spoon to a bowl. Add the rice and cook, stirring occasionally, until the rice is glossy, about 5 minutes. Add the tomato, allspice, bay leaves, saffron and peas, if you're using them, and stock; stir, then return the chicken mixture to the pan. Adjust the heat so the liquid boils steadily but not violently and cover.

4. Cook for 20 minutes, until all the water is absorbed and the chicken is cooked through. (You can keep the dish warm over very low heat for another 15 minutes, and it will retain its heat for 15 minutes beyond that and still be good warm rather than hot.) Garnish with parsley and serve with lemon or lime wedges.

My notes: The saffron adds a wonderful flavor and shouldn't be optional. Same goes for the peas.
I've been known to add minced roasted red peppers in place of the fresh red pepper and had excellent results.