Arroz con pollo a la cal

    This is my daughters version of this lovely dish. We hope you enjoy it :)

    Kent, England, UK
    1 person made this


    • 2-3tsp olive oil
    • 1 Spanish onion, finely chopped
    • 3 garlic cloves, crushed
    • 6 good sized chicken fillets, diced
    • 1 tsp ground cumin
    • 1 tsp sweet paprika
    • 1 tsp smoked paprika
    • 1/2 tsp saffron threads or 1 tsp turmeric
    • 150g/ 3/4 cup long grain white rice
    • 1 can chopped tomatoes
    • 250ml/1 cup chicken stock
    • 2-3 tbsp tomato paste
    • 200g roasted red peppers, chopped
    • 1/2 cup freshly chopped parsley
    • 1/2 tsp dried chilli flakes


    1. Heat oil in a large pan on a medium-high heat. Add the onion and garlic and cook for 3 mins until onion softens.
    2. Add the chicken and cook for 4-5 mins or until the chicken is brown all over.
    3. Add the cumin, saffron or turmeric, and birth paprika, and cook for 1 minute whilst stirring.
    4. Add the rice, tomatoes, and chicken stock and bring to the boil. Reduce the heat to low and cook, covered, for 15-20 mins or until the rice is tender. At this point the chicken will be tender too.
    5. Add the tomato paste and the red peppers and half the parsley, stir in well, and cook for 3 mins. Add the rest of the parsley and serve.

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