Chicken and Rice (Arroz con Pollo)

Name: Chicken and Rice (Arroz con Pollo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Colombian, Puerto Rican, Spanish
Ingredients: 0.5 tsp Black Pepper; 4 whole Chicken Breast; 1 cup Chicken Broth; 0.75 cup Diced Onion; 1 tbsp Fresh Parsley; 1 whole Green Bell Pepper; 1 cup Long-Grain Rice; 1.5 tsp Minced Garlic; 0.5 tsp Paprika; 0.13 tsp Saffron; 0.5 tsp Salt; 1 cup Stewed Tomato; 3 tbsp Vegetable Oil; 0.5 cup White Wine

Dinner 🍽️Lunch 🥪 Colombian 🇨🇴Puerto Rican 🇵🇷Spanish 🇪🇸 High-Protein 💪Sugar-Free Gluten-Free Comfort-Food

Chicken and Rice (Arroz con Pollo) brings tender, seasoned chicken together with saffron-tinted rice, sweet bell peppers, and tomatoes for a warmly spiced, aromatic bite. The grains soak up savory broth and a hint of white wine, creating a cohesive, comforting pot of flavor. Serve for a relaxed weeknight dinner or a casual gathering where a satisfying, all-in-one dish shines.

Prep15 mins
Cook30 mins
Serves4
DifficultyEasy

1

Season the chicken with 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of paprika.
2

Heat the oil in a large skillet over medium heat. Add the seasoned chicken; cook and stir until the center is no longer pink and the outside is golden brown on all sides, about 10 minutes. Move the chicken to a plate and set aside.
3

Add the green pepper, onions, and garlic to the same skillet; cook and stir for 5 minutes. Add the rice; cook and stir until the rice turns opaque, 1 to 2 minutes. Stir in the broth, tomatoes, white wine, and saffron. Stir in the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.
4

Add the chicken and stir until heated through. Stir in the parsley and serve.