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Arroz Con Pollo (Chicken and Rice)
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Vibrant arroz con pollo combines chicken and rice in a flavorful one-pot meal with bell pepper, paprika, saffron, and tomatoes.
Ingredients:
  • 4 skinless, boneless chicken breast halves
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon paprika
  • 3 tablespoons vegetable oil
  • 1 green bell pepper, chopped
  • 0.75 cup chopped onion
  • 1.5 teaspoons minced garlic
  • 1 cup long-grain white rice
  • 1 (14.5 ounce) can chicken broth
  • 1 (14.5 ounce) can stewed tomatoes
  • 0.5 cup white wine
  • 0.125 teaspoon saffron
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Season chicken with a medley of flavors using 1/4 teaspoon each of salt, pepper, and paprika.
  • In a large skillet over medium heat, sizzle the oil until it shimmers. Add the seasoned chicken and cook, stirring occasionally, until it's cooked through and turns a beautiful golden brown, which should take around 10 minutes. Transfer the chicken to a plate and keep it aside for later.
  • In the same skillet, sauté green pepper, onions, and garlic for 5 minutes. Add rice and cook until opaque, about 1 to 2 minutes. Pour in broth, tomatoes, white wine, and saffron. Season with remaining salt, pepper, and paprika; bring to a boil, cover, and simmer for 20 minutes.
  • Stir in chicken until warmed. Mix in fresh parsley and serve.

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