Carol's Arroz Con Pollo Recipe

Directions

Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
Return chicken to the skillet, and cook to reheat. Stir in parsley.

Reviews (244)

177

MLEESS

Dec. 4, 2003

"This dish is not terrible, but should not really be called arroz con pollo. It is more like a blander Americanized version of chicken and rice. Where is the chorizo? Where is the oregano? Where is..." See more the cumin? Where is the lime juice? Where are the peas? Where are the olives or capers? I realize arroz con pollo is not a recipe that is set in stone, and that it has many variations, but if you want a more traditional dish, you need to go beyond this recipe."

117

fingers77

Jan. 18, 2007

"The Idea behind Arroz con Pollo is a one pot dish, as many of you from Spanish decent already know. The recipe is fine to follow but instead of removing as you cook, just keep adding the ingredients a..." See mores you go, then add your rice and stock, Oh and also remember a whole cut up chicken works as well; if not even more flavorful."

KRANEY

Sep. 19, 2006

"This was great!! I omitted the tomatoes to make it more like the restaurant Arroz con Pollo, and it was! I used bone-in chicken breasts, so I had to cook the chicken a little longer. Also, I cut do..." See morewn the oil to 1 tablespoon to reduce the fat. Wasn't even missed! The second time I used boneless chicken breasts (big time saver), and olive oil instead of vegetable oil - noticeable difference in the flavor!! Will do that again. Thanks for the recipe!"

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