Description

Ever wanted to serve a colorful, flavorful meal that brings the warmth of Latin American cuisine to your table? Arroz Con Pollo is the perfect dish! This classic recipe combines tender chicken, fragrant rice, and a medley of veggies in a savory, saffron-infused broth.

Ingredients

Scale

This recipe serves 4 and uses fresh, simple ingredients to create a bold, Latin-inspired dish. Here’s what you’ll need for the original (1x) recipe:

For the Chicken:
- 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
For the Rice and Veggies:
- 3 tablespoons vegetable oil
- 1 green bell pepper, chopped
- ¾ cup chopped onion
- 1 ½ teaspoons minced garlic
- 1 cup long-grain white rice
- 1 (14.5-ounce) can chicken broth
- 1 (14.5-ounce) can stewed tomatoes
- ½ cup white wine
- ⅛ teaspoon saffron
- 1 tablespoon chopped fresh parsley

Why These Ingredients Matter

Chicken Breasts: Lean protein that cooks quickly and absorbs the dish’s flavors.
Salt, Pepper, Paprika: Season the chicken and enhance the overall taste.
Vegetable Oil: Used for sautéing, ensuring even cooking and flavor development.
Green Bell Pepper, Onion, Garlic: Create a savory, aromatic base for the rice.
Long-Grain White Rice: Absorbs the broth and spices, forming the heart of the dish.
Chicken Broth, Stewed Tomatoes, White Wine: Provide a rich, flavorful liquid for cooking the rice.
Saffron: Adds a subtle, earthy flavor and golden color, traditional in Arroz Con Pollo.
Parsley: Brings a fresh, herbaceous finish.

Substitutions and Variations

Chicken: Swap with boneless thighs for juicier meat or shrimp for a seafood twist (add shrimp in the last 5 minutes).
Rice: Use brown rice (increase cooking time to 40-45 minutes) or jasmine rice for a different texture.
Saffron: If unavailable, use ¼ teaspoon turmeric for color or skip it for a simpler flavor.
White Wine: Replace with extra chicken broth or apple juice for an alcohol-free version.
Veggies: Add peas, carrots, or red bell peppers for extra color and nutrition.
Spicy Kick: Include ¼ teaspoon red pepper flakes or a diced jalapeño with the veggies.
Gluten-Free: Naturally gluten-free, but check broth and canned tomatoes for additives.
Vegetarian: Skip chicken and use vegetable broth and chickpeas or tofu.

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Instructions

Step 1: Prep Your Ingredients

Cut 4 chicken breast halves into 1-inch pieces.
Chop 1 green bell pepper and ¾ cup onion.
Mince 1 ½ teaspoons garlic.
Chop 1 tablespoon fresh parsley.
Measure out spices, rice, broth, tomatoes, wine, and saffron.

Tip: Prepping ingredients first makes cooking quick and stress-free.

Step 2: Season and Cook the Chicken

Season Chicken: Sprinkle chicken pieces with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon paprika.
Cook Chicken: Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add chicken and cook, stirring, until no longer pink and golden brown, about 10 minutes. Transfer to a plate and set aside.

Tip: Don’t overcrowd the skillet to ensure even browning.

Step 3: Cook the Veggies and Rice

Sauté Veggies: In the same skillet, add 1 chopped green bell pepper, ¾ cup chopped onion, and 1 ½ teaspoons minced garlic. Cook, stirring, for 5 minutes until softened.
Toast Rice: Add 1 cup long-grain white rice and cook, stirring, until opaque, 1-2 minutes.

Tip: Toasting the rice enhances its flavor and texture.

Step 4: Add Liquids and Simmer

Add Liquids: Stir in 1 (14.5-ounce) can chicken broth, 1 (14.5-ounce) can stewed tomatoes, ½ cup white wine, and ⅛ teaspoon saffron. Add remaining ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon paprika.
Simmer: Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes, until rice is tender and liquid is absorbed.

Tip: Avoid lifting the lid while simmering to ensure even cooking.

Step 5: Combine and Serve

Add Chicken: Return the cooked chicken to the skillet and stir until heated through, about 2-3 minutes.
Finish with Parsley: Stir in 1 tablespoon chopped fresh parsley.
Serve: Spoon into bowls or serve family-style from the skillet.