Arroz con Pollo Meatballs
A while ago I posted my all time favorite recipe for arroz con pollo on the blog. The recipe I make all the time, so you know it’s legit. I wanted to give it a small twist though and so I present to you Arroz con Pollo Meatballs. It’s basically the same thing but with chicken meatballs instead of bone-in chicken. It’s easier to cook (not as scary for new cooks) and just as tasty. I love a good meatball recipe, as I’m sure you know by now, and so I’m always looking for new ways to make something into a meatball and this recipe in particular is one I’m sure you’ll love and make again and again.
This is the type of comfort food we need at the moment. It’s the perfect dish to curl up on the couch with, especially with this cold weather. I hope you’ll give it a try and if you do, please be sure to let me know what you think. It’s one of my favorite recipes, and I hope you’ll like it too. Thank you for reading and following along!
Arroz con Pollo Meatballs
Equipment
- Large dutch oven
- Glass measuring cup
Ingredients
Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup fresh parsley chopped
- 1 teaspoon smoked hot or sweet Paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Rice:
- Larch pinch saffron
- 1/2 cup dry white wine
- 1 medium brown onion diced
- 5 garlic cloves minced
- Kosher salt and Coarse black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 1/2 cup jarred piquillo or roasted red bell peppers chopped
- 1 1/2 cups Arborio rice
- 2 fresh or dried bay leaves
- 3 cups chicken stock
- 1/2 cup pimento-stuffed green olives drained
- 3/4 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375° F.
- To make the meatballs, in a large bowl, combine the ground chicken, breadcrumbs, egg, parsley, paprika, salt and pepper until evenly incorporated. Form into twelve equal meatballs, rolling between the palm of your hands. Place on a plate while you shape the rest.
- In a small measuring cup or bowl, add the wine and sprinkle in the saffron. Set aside and allow to steep until ready to use.
- Set a large dutch oven or heavy pot with a lid, over moderate heat with the 2 tablespoons of olive oil. Once hot, place the meatballs in a single layer, giving them enough space. Do not over-crowd the pot, do this step in batches if need be. Cook until the meatballs are fully browned on all sides, about 2 minutes per side. They don’t need to be fully cooked at all. Transfer the meatballs onto a plate and set aside.
- Once all of the meatballs have browned, add the onion and garlic to the skillet and cook until softened, about 1 to 2 minutes. Season with a pinch of salt, pepper and crushed red pepper flakes. Stir in the chopped peppers and tomato paste and cook until deep red in color, about 1 minute. Add the rice and bay leaves and cook for another minute or so to develop the rice’s flavor. Stir in the wine saffron mixture and cook until almost evaporated completely, making sure to scrape up the browned bits on the bottom of the pot. Stir in the chicken stock and bring to a simmer. Nestle in the meatballs and sprinkle with the olives on top.
- Cover and transfer to the oven to bake for 25 minutes. Carefully remove from the oven, remove the lid and sprinkle the top with the peas. Cover and allow to rest for 10 minutes before serving. Garnish with parsley and enjoy!
