Tuesday’s with Marco: Pollo Con Arroz

Pollo Con Arroz, a traditional Spanish rice dish with chicken. There are many ways to prepare it and in today’s Tuesday with Marco, Chef Marco Morana gives his version of the classical dish.


  • 1 whole fresh organic chicken cut into breasts, thighs, and drumsticks
  • 2 red onion, cut into wedges
  • 3  peppers, halved, deseeded and sliced thickly
  • 1 garlic clove, crushed
  • 200g long grain rice
  • 400g  chopped concasse tomatoes
  • 500 ml chicken stock
  • 40 ml olive oil

Method of Cookery

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken, season and cook for 3-4 mins until golden all over. Remove from pan and set aside.
  • Add the onion and garlic, sauté until lightly golden. Add chicken Stir in the rice, then the tomatoes, stock and. Turn up the heat and bring to the boil before transferring to the oven to cook add your peppers, cook uncovered, for 20 minutes. My grandmother used to serve this with a freshly tossed salad…


Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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