• Kim Williams-Guillen

Mama Rosita's Arroz Con Pollo

Whenever I make this dish, I think of my childhood because it is just like how my grandma used to make it! Like many of my recipes, it takes a little time but is not actually difficult to put together. I usually recommend simpler preparations for our American Bresse chicken, since it is so flavorful on its own, but I think that this recipe is "Bresse Worthy" thanks to its subtle flavor. This requires cut up chicken (we almost always offer our Bresse whole), but cutting one up easy with a sharp knife and a good pair of kitchen shears. A good tutorial is here.


1 whole Flight Path Farm young chicken (Bresse or breed), cut into pieces

1 cup long grain rice

1 3/4 chicken broth (see Instructions below)

½ cup white wine or sherry

1 small onion, chopped (around 1 cup)

1-2 garlic cloves, minced or pressed

1 medium tomato, seeded and chopped

½ cup chopped bell peppers (any color)

1-2 Tablespoons capers ~12 small Spanish olives (pimento stuffed)

1 cup frozen peas (at room temperature)

¼ teaspoon Saffron threads (a couple of pinches)

¼ - ½ teaspoon oregano

2-3 Tablespoons olive oil

¼ cup sliced red pimientos (from a jar; substitute roasted red bell pepper if you can't find pimientos)

4 oz. Parmesan cheese (shredded or grated)

Seasoned salt (e.g. Lawry’s Seasoned Salt)

Ground black pepper to taste

  1. Salt and pepper the chicken thighs on both sides. Heat 1-2 tablespoons of the olive oil in a large pan and sauté the chicken thighs until golden brown. (~ 3 minutes per side)

  2. Transfer the chicken thighs to a second pan. Pour wine over the chicken, cover and sauté at low heat until you are ready for step 5 below.

  3. In the original pan, sauté the onions until translucent (around 5-6 minutes), add garlic, tomatoes, peppers and sauté an additional 2-3 minutes.

  4. Push the onion mixture to the side of the pan. Add 1 Tablespoon of olive oil to the empty part of the pan and sauté the dry rice for 1-2 minutes. Mix the sautéed rice and the onion mixture.

  5. Remove the chicken thighs from the second pan and set aside. Pour the broth in the second pan into a measuring utensil; add additional chicken broth to bring it up to the 1 ¾ cup level. Pour the broth over the rice and onion mixture.

  6. Add the Saffron, oregano, capers, olives and peas to the rice and broth mixture.

  7. Nestle the chicken pieces into the rice and broth mixture.

  8. Cover and cook the rice, broth and chicken for ~20 minutes or until the rice is done.

  9. Top the rice and chicken with the cheese and sliced red pimientos. Keep warm until ready to serve (it can sit for an hour or more). Serves 3-4 as a main dish.

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