Arroz Con Pollo (Chicken and Rice)
This arroz con pollo is an easy chicken and seasoned rice dish that's comforting and delicious. Easy to adjust to use chicken thighs, or leftover chicken.
Ingredients
- 4 skinless boneless chicken breast halves, cut into 1-inch pieces
- ½ teaspoon salt divided
- ½ teaspoon ground black pepper divided
- ½ teaspoon paprika divided
- 3 tablespoons vegetable oil
- 1 green bell pepper chopped
- ¾ cup chopped onion
- 1 ½ teaspoons minced garlic
- 1 cup long-grain white rice
- 14.5 ounce can chicken broth
- 14.5 ounce can stewed tomatoes
- ½ cup white wine
- ⅛ teaspoon saffron
- 1 tablespoon chopped fresh parsley
Instructions
- 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.