Carol's Arroz Con Pollo
- 4 skinless, boneless chicken breast fillets
- salt and freshly ground black pepper to taste
- 1/2 teaspoon paprika, divided
- 3 tablespoons vegetable oil
- 1 green pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 200g (7 oz) long grain white rice
- 400g (14 oz) chicken stock
- 110ml (4 fl oz) white wine
- pinch saffron
- 1 (400g) tin tomatoes
- 1 handful chopped fresh parsley
Prep:15min › Cook:35min › Ready in:50min
- Cut each chicken breast into cubes. Sprinkle chicken with salt and pepper to taste, and 1/4 teaspoon paprika.
- Heat oil in a large frying pan over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
- Add green pepper, onion and garlic to oil in frying pan. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in stock, white wine, saffron, and tomatoes. Stir in remaining paprika, and salt and pepper to taste. Return to a boil. Cover, and simmer for 20 minutes.
- Return chicken to the frying pan to reheat. Stir in parsley.
Used different ingredients. This was great!! I omitted the tomatoes and I used bone-in chicken breasts, so I had to cook the chicken a little longer. Also, I cut down the oil to 1 tablespoon to reduce the fat. Wasn't even missed! The second time I used boneless chicken breasts (big time saver), and olive oil instead of vegetable oil - noticeable difference in the flavour!! Will do that again. Thanks for the recipe! - 18 Jul 2008
Altered ingredient amounts. This was great! My boyfriend had this dinner in the states, and he said that this recipe was better than the one in the restuarant! I did tweak it though. I substituted the green pepper with yellow and red pepper. I added mushrooms and some cumin. I didn't have paprika, so I put in black and red pepper flakes instead. Yum! - 15 Jan 2009
The Idea behind Arroz con Pollo is a one pot dish, as many of you from Spanish decent already know. The recipe is fine to follow but instead of removing as you cook, just keep adding the ingredients as you go, then add your rice and stock, Oh and also remember a whole cut up chicken works as well; if not even more flavourful. - 18 Jul 2008