Jenny's Economy Gastronomy chicken and rice

Economy Gastronomy arroz con pollo | Chicken recipe

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You could save time by making the stock in advance and storing it in the fridge until you're ready to cook this dish.

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After watching Economy Gastronomy, I was inspired to turn my roast chicken leftovers into the arroz con pollo (chicken and rice) recipe from episode 6. It was surprisingly easy to make and tasted delicious, even my boyfriend was impressed! I'd definitely make it again.

Serves: 4

Chicken carcass with leftover meat still on
2tbsp of olive oil
1 small onion, peeled and cut into dice
1 red pepper, deseeded and cut into dice
4 small tomatoes, cut into halves
150g frozen peas, defrosted
300g long-grain rice (75g per person)
A pinch of chilli flakes
½ tsp smoked paprika
2 bay leaves
1 x 330ml bottle of beer
Salt and pepper
Coriander to serve

For the stock:
1 onion, cut into half
1 carrot, cut into half
1 celery stick
2 whole cloves of garlic
2 bay leaves
Bunch of parsley stalks
1lt of water
8 peppercorns
Large pinch of salt

1. Strip all the meat off the chicken and put aside. Don't forget to use the meat from the wings, legs and the underside of the bird too.
2. Put the bones into a pan with 1lt of water, plus all of the stock ingredients and bring to a boil. Turn down the heat, put the lid on and simmer slowly for 45 mins - 1 hr.
3. Meanwhile heat the olive oil in a large frying pan over a high heat, add in the onions, chilli flakes, bay leaves and fry for two mins. Add the garlic and when the onions start to soften add in the peppers and fry for 5 mins. Next stir in the paprika and the tomatoes, turn the heat down to medium and simmer for 10 mins, with the lid on.
4. Pour in the beer and bring the mixture to a boil. Stir in the rice and add two ladels of the chicken stock. Bring to the boil and simmer until the liquid is level with the rice, then turn the heat right down, to a low heat and simmer for 25 - 30 mins with the lid on.
5. Check that the rice is cooked, stir in the peas and chicken then turn the heat off. Add salt and pepper to taste and serve with coriander scattered on top.

Jenny's verdict:
'I don't usually have much luck with rice, but this dish turned out perfectly and it tasted delicious. I was also surprised by how much meat came off the leftover roast chicken and it felt good to actually make another meal with it instead of throwing it away, plus it saved us a few pounds too! I'd definitely recommend this recipe to my mates.'

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Economy Gastronomy is on BBC2 on Wednesdays from the 5th August at 8pm. The book to accompany the series 'Economy Gastronomy' by Allegra McEvedy and Paul Merrett is available now published by Penguin Books, £20.

Where to next?
Economy Gastronomy macaroni cheese
Economy Gastronomy lemon cream with berry compote
See more Economy Gastronomy recipes straight from the series

By Jennifer Shepherd

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