Arroz Con Pollo with Brown & Wild Rice

This is a sturdier, nuttier take on the Latin American classic, swapping out white rice for a 50-50 split of short-grain brown and wild rice. The whole-grain mix takes longer to cook but holds its shape under the simmer and adds a chewy, nutty backbone to a dish that can otherwise turn one-note. The chicken pieces brown for a full 10 minutes in oil to build a deep fond before the onion, garlic, cilantro and paprika get sweated in the same pan. Tomatoes, white wine, water and a bouillon cube form the cooking liquid, with bay leaf, oregano and basil layered in. Almonds toast as the rice simmers, adding crunch you don’t usually find in arroz con pollo. Peas go in only at the end so they keep their bright green color and pop instead of going army drab. One pot, all the work upfront, and dinner takes care of itself for the next 30 to 40 minutes.

Chef Tips

• Use bone-in chicken thighs and drumsticks. White meat overcooks during the long rice simmer and turns dry.
• Don’t skip the full 10-minute brown on the chicken. That fond is the deepest flavor in the whole pot.
• Brown rice and wild rice both need plenty of liquid. If the pot looks dry before the rice is tender, add a splash of hot water along the edges.
• Toast the almonds separately in a dry pan if you want the most pronounced nutty flavor, then stir in at the very end.

Variations

• Add a chopped red bell pepper with the onion for color and sweetness.
• Stir in a teaspoon of saffron threads or a tablespoon of pimentos for a more traditional Spanish profile.
• Use chicken thighs only for a richer, more forgiving version that doesn’t dry out at the longer cook time.