Recipes
Return to previous pageArroz Con Pollo
(6 ratings)
This simple and delicious version of Spanish chicken and rice uses boneless, skinless chicken breasts instead of bone-in chicken.
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
- 1 teaspoon olive oil
- salt and ground black pepper
- 1 pound boneless chicken breast halves, cut in 4 pieces
- 1 large yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 6-8 saffron threads, optional
- 1 teaspoon ground cumin
- bay leaf
- 2 plum tomatoes, chopped
- 1 cup long-grain white rice
- 1/4 cup dry white wine
- 1 1/2 cups chicken broth
- 3/4 cup frozen baby peas
- 8 stuffed green olives, halved
- 2 ounces diced pimento, drained
Instructions
- Warm the olive oil in a large skillet over medium-high heat. Sprinkle the chicken with the salt and pepper and brown in the skillet on both sides, 5 minutes per side. Remove to a plate and cover to keep warm.
- Add the onion and green pepper and cook, stirring frequently until softened about 6 minutes. Add the garlic, paprika, cumin, saffron, bay leaf, tomatoes and rice and stir 1 minute. Add the wine and boil, uncovered for 1 minute. Add the broth and bring to a simmer. Cover and cook over low heat until rice is cooked, about 15 to 20 minutes. Nestle the chicken back into the rice, sprinkle with the peas, olives and pimento, cover and let stand 5 minutes longer. Discard bay leaf and serve.
Client Comments
- Lynnei
- 4/7/2010
- This is one of my favorite recipe's so far. It is full of flavor and yields a very satisfying portion. As everyone else stated, had to add extra liquid but once I did it cooked nicely.
- John
- 11/20/2009
- Agree with everything else written (more liquid, saffron AND cumin) but here's a twist: Add 2-4 tablespoonfuls of sofrito. You can usually find it in the spanish food aisle and it adds virtually no macronutrients...delicious!
- David
- 9/10/2009
- I agree with both the previous observations. I did use both saffron and cumin to keep honest. Arroz con Pollo that I know uses both. I agree that there needs to be about a half cup more liquid to get the texture right. Given that Pacific low-sodium broth is 15/1/2/0, adding the half-cup shouldn't screw up the K-balance, I don't think.
- Ashley
- 8/18/2009
- Very good. I made this with brown rice. Also I used chicken breast skinless tenders. They cook much faster. I used red pepper and left out the olives. I through in a few capers though. Came out great.
- Dan D.
- 12/16/2008
- My first K-Balanced Dinner entre - Really Good! My comments: - prefer brown rice to white but it takes longer to cook - I'd try it with a yellow or orange bell pepper - green pepper flavor was a bit overpowering - we substituted capers for the olives
- Markita
- 12/9/2008
- Very yummy! I agree with Cynthia about the water ratio, I needed to add some. Also, the ingredient list calls for cumin, but the instructions say saffron. Can someone clarify?
- Cynthia
- 12/6/2008
- This was a very yummy meal. One note not the chef, the liquid match for the rice is off in this recipe, it was much to dry and more water needed to be added.