Arroz Caldoso de Pollo (Soupy Rice with Chicken) Recipe
Arroz Caldoso de Pollo (Soupy Rice with Chicken) is the kind of comforting, soul-satisfying meal that brings people together around the table, each spoonful bursting with flavor from richly simmered chicken, sweet peppers, and a luxurious, aromatic broth. This rustic Spanish dish celebrates simple ingredients, gently coaxed to life with a luscious picada and a touch of saffron. With its golden-hued rice that’s both soupy and hearty, Arroz Caldoso de Pollo (Soupy Rice with Chicken) makes an effortless family feast—one that promises warmth, abundance, and a taste of tradition in every bowl.
Ingredients You’ll Need
The ingredients for Arroz Caldoso de Pollo (Soupy Rice with Chicken) are refreshingly simple but absolutely essential—each one adding its own magic to the pot. You’ll find every component brings something special, whether it’s depth of flavor, velvety texture, or vibrant color.
- Chicken thighs (skin-on, bone-in): Rich, juicy, and packed with flavor, these are the cornerstone of the dish.
- Kosher salt: Brings out the natural savoriness in every element; don’t be shy with it!
- Extra-virgin olive oil: Helps build a flavorful base right from the start—choose a good quality oil for the best results.
- Onion (finely chopped): Delivers a gentle sweetness and depth to the simmering broth.
- Sweet Italian green pepper or green bell pepper: Provides a mild peppery note and soft green color.
- Ripe tomatoes (grated, skins discarded): Give natural acidity and sublime umami richness—grating them is a game changer!
- Garlic (minced): Lends irresistible aroma and a punch of earthy flavor, turning the broth into something unforgettable.
- Dry white wine: Adds complexity and brightness to the simmering pot; any crisp, dry white works well.
- Water: Keeps the broth light yet allows the flavors to shine and meld beautifully.
- Almond meal or unsalted toasted almonds: For the classic Spanish “picada,” lending creaminess and subtle nuttiness.
- Minced fresh flat-leaf parsley: Lifts the dish with a hint of herbal freshness in every spoonful.
- Bomba or Calasparra rice (or another short/medium-grain Spanish rice): These starchy grains soak up all the flavors while staying delightfully tender.
- Saffron threads: The star of Spanish cuisine—crush them between your fingers for golden color and delicate aroma.
How to Make Arroz Caldoso de Pollo (Soupy Rice with Chicken)
Step 1: Prepare the Chicken
Start by removing the skin from the chicken thighs and seasoning them generously with kosher salt. This not only keeps the dish from becoming too oily but ensures the chicken is deeply seasoned from the very first step, setting the stage for a fabulously flavorful Arroz Caldoso de Pollo (Soupy Rice with Chicken).
Step 2: Sear the Chicken
Heat the extra-virgin olive oil in a sturdy Dutch oven or heavy-bottomed pot over medium heat. Place the chicken thighs flesh-side down and let them brown for about 7 to 9 minutes. This step releases all those delicious, savory juices that will form the backbone of your aromatic broth.
Step 3: Soften the Aromatics
Flip the chicken and scatter the chopped onions and green pepper into the pot. Allow them to cook for about 3 minutes, stirring now and then, until they begin to sweat and soften. Their gentle sweetness is key to a balanced, savory broth.
Step 4: Add Tomatoes, Garlic, and Wine
Stir in the grated tomatoes so they meld with the other aromatics and the savory chicken fond at the bottom of the pot. Cook for another 3 minutes, then toss in the garlic and let its perfume infuse the mixture for a minute. Pour in the dry white wine and let everything simmer together for a full 10 minutes, building a deep and complex base.
Step 5: Simmer and Build the Broth
Now, cover all the ingredients with 8 cups of water and give everything a generous seasoning of salt. Bring the pot to a gentle boil, then reduce to a simmer and leave it uncovered for about 45 minutes. The chicken will become meltingly tender, the sauce reducing to a rich broth packed with flavor.
Step 6: Make the Picada
While the broth simmers, prepare the quintessential Spanish picada by combining the almond meal (or whole toasted almonds), parsley, and a few tablespoons of the simmering liquid in a mini food processor. Blend until smooth—this adds unmistakable creaminess and a subtle nutty depth to your Arroz Caldoso de Pollo (Soupy Rice with Chicken).
Step 7: Add Rice and Saffron
Taste the simmering pot and adjust salt if needed. Sprinkle in the rice and crush the saffron threads between your fingers right over the pot, releasing their full flavor and color. Stir in the picada and let the rice cook uncovered for 14 to 16 minutes, until tender but still with a touch of bite—this keeps your Arroz Caldoso de Pollo (Soupy Rice with Chicken) perfectly soupy.
Step 8: Rest and Serve
Remove the pot from the heat, cover, and let it rest for 3 to 4 minutes so the flavors meld and the rice finishes cooking. Taste and adjust seasonings if needed, then ladle the luscious, golden soup-rice into bowls and serve immediately. The rice will continue absorbing liquid as it sits, so dig in!
How to Serve Arroz Caldoso de Pollo (Soupy Rice with Chicken)
Garnishes
A flourish of fresh parsley brightens each bowl, while a wedge of lemon on the side adds optional zing. For a little extra drama, scatter a handful of crispy fried almonds or a few extra saffron threads on top. Finishing with a swirl of good olive oil just before serving is another wonderful touch for your Arroz Caldoso de Pollo (Soupy Rice with Chicken).
Side Dishes
Let the main event shine by pairing with simple sides: think a hearty rustic bread for dunking, or a crisp green salad with vinaigrette to cut through the richness. If you’re feeling festive, some citrus-marinated olives or a side of roasted peppers make fantastic complements.
Creative Ways to Present
For a special gathering, bring the bubbling pot straight to the table for everyone to serve themselves, family style. Small clay cazuelas or wide, shallow bowls give a rustic, Spanish feel. Or, for a modern twist, present Arroz Caldoso de Pollo (Soupy Rice with Chicken) in individual ramekins as a cozy starter at a dinner party.
Make Ahead and Storage
Storing Leftovers
Cool leftovers to room temperature and store them in airtight containers in the fridge. The rice will absorb most of the liquid as it sits, so it’s normal if it’s thicker the next day—but the flavors become even richer!
Freezing
While freshly made Arroz Caldoso de Pollo (Soupy Rice with Chicken) is always ideal, you can freeze leftovers in a pinch. Portion out into freezer-safe containers and freeze for up to 2 months. Be aware that the rice will soften further after thawing, changing the texture a little.
Reheating
Gently rewarm on the stovetop over low heat, adding a splash (or more) of water or chicken stock to bring back the soupy consistency. Stir well and taste for seasoning before serving, since reheating can mellow out some of the original flavors.
FAQs
What’s the difference between Arroz Caldoso de Pollo and arroz con pollo?
While both are delicious Spanish rice and chicken dishes, Arroz Caldoso de Pollo (Soupy Rice with Chicken) is intentionally brothy and eaten like a hearty soup, whereas arroz con pollo is drier, closer to a pilaf or paella in texture. The lush, soupy broth is truly what sets this dish apart!
Can I use chicken breast instead of thighs?
Thighs (especially bone-in) bring incredible flavor and tenderness, but chicken breast can work in a pinch—just be careful not to overcook so it stays juicy. If possible, add a piece or two of bone-in chicken for an extra depth of flavor in your broth.
What type of rice should I use?
Short or medium-grain Spanish rice like bomba or Calasparra is traditional, as these varieties absorb lots of liquid while staying plump and tender. If you can’t find these, Arborio rice is another good option, though it will have a slightly creamier texture.
Is saffron essential?
Saffron gives Arroz Caldoso de Pollo (Soupy Rice with Chicken) its signature golden color and floral aroma, but if it’s not available, a pinch of turmeric can mimic the color (though not the delicate taste). Try not to skip it if you want the most authentic experience!
Can I add other vegetables or spices?
Absolutely! While traditional Arroz Caldoso de Pollo (Soupy Rice with Chicken) keeps things simple, feel free to customize with peas, carrots, a pinch of pimentón (smoked paprika), or even a sprig of thyme for extra depth—just make sure not to overwhelm the beautiful chicken and saffron flavors.
Final Thoughts
If you’re craving comfort food with a Spanish twist, you can’t go wrong with Arroz Caldoso de Pollo (Soupy Rice with Chicken). Gather your loved ones, scoop up a big bowl, and let the savory, soothing flavors work their magic. Give this timeless dish a try—you’ll find it quickly becomes a favorite at your table too!
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Arroz Caldoso de Pollo (Soupy Rice with Chicken) Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Arroz Caldoso de Pollo is a traditional Spanish dish featuring soupy rice with tender chicken, infused with flavors of saffron and almond. This hearty and comforting meal is perfect for a cozy dinner.
Ingredients
Chicken:
- 8 skin-on bone-in chicken thighs (about 2 ¾ to 3 pounds)
- Kosher salt
Sofrito:
- 1 ½ tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 sweet Italian green pepper or 1/2 small green bell pepper, finely chopped
- 2 medium ripe tomatoes, halved crosswise, seeded and grated down to the skin, skins discarded
- 4 cloves garlic, minced
Broth and Rice:
- 1 cup dry white wine
- 8 cups water
- 2 tablespoons almond meal or 12 unsalted skinless toasted almonds
- 1 tablespoon minced fresh flat-leaf parsley
- 1 ⅓ cups bomba or Calasparra rice or another short or medium-grain Spanish rice
- 1 pinch saffron threads
Instructions
- Prepare the Chicken: Remove the skin from the chicken thighs and season with salt.
- Sear the Chicken: In a Dutch oven, heat olive oil and brown the chicken thighs on both sides.
- Prepare the Sofrito: Add onions, peppers, tomatoes, and garlic. Cook until softened.
- Deglaze and Simmer: Pour in wine, simmer, then add water, and simmer until chicken is tender.
- Make the Picada: Blend almond meal or almonds, parsley, and some liquid until smooth.
- Finish the Dish: Stir in rice, saffron, and picada. Cook until rice is al dente.
- Rest and Serve: Let the dish sit covered briefly, adjust seasoning, then serve hot.
Notes
- This dish is best served immediately to enjoy the perfect texture of the rice.
- You can customize the vegetables in the sofrito based on your preferences.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Arroz Caldoso de Pollo, Soupy Rice with Chicken, Spanish Chicken and Rice, One-Pot Spanish Dish
