Arroz con pollo is a colorful one-pot chicken and rice dish with layers of flavor thanks to the addition of bell pepper, paprika, saffron, and tomatoes.
Prep Time
15 mins mins
Cook Time
30 mins mins
Total Time
45 mins
Servings:
4
Ingredients
4skinless boneless chicken breast halves
0.5teaspoon salt
0.5teaspoon ground black pepper
0.5teaspoon paprika
3tablespoons vegetable oil
1green bell pepper chopped
0.75cup chopped onion
1.5teaspoons minced garlic
1cup long-grain white rice
1 can chicken broth (14.5 ounce)
1 can stewed tomatoes (14.5 ounce)
0.5cup white wine
0.13teaspoon saffron
1tablespoon chopped fresh parsley
Instructions
1
Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.
Heat oil in a large skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer chicken onto a plate; set aside.
Add green pepper, onions, and garlic to the same skillet; cook and stir for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, tomatoes, white wine, and saffron. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.
Add chicken and stir until heated through. Stir in parsley and serve..
