Arroz Con Pollo


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This Spanish chicken and rice recipe is very authentic!

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Clarksville, IN


  • 1 2.5-lb whole chicken, cut into eighths
  • 3 Tbs. olive oil
  • 2 14.5-oz. cans chicken broth
  • 2.5 C. white rice
  • 1 med. onion, diced
  • 4 cloves garlic, finely chopped
  • 0.15 oz saffron
  • 1/2 green pepper, chopped medium
  • 1 14.5-oz. can tomatoes (can have peppers and onions)
  • 1 Tbs.salt
  • 1/4 tsp. pepper

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Preheat oven to 350 degrees. In a large oven-proof pan with lid, place olive oil on medium high. When hot, add onion and cook until translucent. Add garlic and green pepper and cook until pepper turns dark green. Remove vegetables and reserve for later. Add chicken to pan and brown on all sides then add the veggies back in along with the can of diced tomatoes. Allow to simmer then add chicken broth and saffron and bring to a rolling boil. Add rice and bring back to a rolling boil. At this time, be sure to salt and pepper to taste then cover and place in the oven for 30 minutes. Check, stir, replace lid and cook for another 15 minutes

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