Ingredients Meat & Poultry Chicken Chicken Thighs Arroz Con Pollo 3.7 (85) 13 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 23, 2021 Rate PRINT Share Servings: 4 This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken thighs, pimiento-stuffed green olives, chopped tomatoes, saffron threads, and bay leaves. Ingredients ½ cup dry white wine Pinch of saffron threads 6 bone-in chicken thighs (about 6 ounces each) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 large yellow onion, finely chopped 2 tablespoons minced garlic 1 large tomato, chopped 2 dried bay leaves 1 ½ cups short-grain rice, preferably Valencia 3 cups low-sodium chicken broth, plus more if needed 1 cup pimiento-stuffed green olives, drained Directions Preheat oven to 375 degrees. In a bowl, combine wine and saffron. Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate. Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes. Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving. Bryan Gardner Rate It PRINT