Chicken served with seasoned rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

471 calories; 14 g total fat; 69 mg cholesterol; 1015 mg sodium. 49.5 g carbohydrates; 30 g protein; Full Nutrition

Reviews (259)

Read More Reviews
359 Ratings
  • 5 star values: 181
  • 4 star values: 126
  • 3 star values: 38
  • 2 star values: 10
  • 1 star values: 4
Rating: 2 stars
12/04/2003
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 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. Read More
(220)
Rating: 3 stars
01/18/2007
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 as 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. Read More
(137)
Rating: 5 stars
09/19/2006
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 down 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! Read More
(102)
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Rating: 4 stars
12/04/2003
Good recipe but it's better if you cook the chicken with the onions and leave the chicken in while adding the rice etc. This allows the chicken to absorb the flavors of the other ingredients. Read More
(47)
Rating: 4 stars
09/20/2003
Thanks Carol great recipe! The first time I made this I felt the white wine and green pepper overwhelmed the other flavors. The second time I cut the white wine in half and omitted the green peppers. The third time I made it I omitted the wine the green peppers and added some grated cheddar cheese. Wonderful! No leftovers on the third try. Read More
(37)
Rating: 5 stars
01/03/2006
Very good recipe...Not a traditional Arroz Con Pollo recipe though but a good alternate. I marinated my chicken for a few hours(any liquid works-buttermilk italian dressing etc..) then browned chicken on both sides in oil then added peppers(used red) onion garlic and did the rest as listed but never removed the chicken from the pan-I let it finish cooking in all the liquids with the rice(rice is put in uncooked not cooked) and it was super moist. I used a can of diced tomatoes instead of stewed and I didn't have saffron so I used Abodo and extra Hungarian paprika(probably a little too much-it was spicy!) and I skipped the parsley. Very good dish with great flavor. Will make again and I look forward to the left-over tomorrow! Read More
(34)
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Rating: 4 stars
04/15/2006
This was really simple and good. One suggestion I have is to warm up the chicken broth separately and allow the saffron threads to soften so the flavor is better distrubuted. This shouldn't necessarily taste like spanish rice so I don't agree with some reviews adding cumin but I would add a squeeze of fresh lime and substitute the parsley for cilantro. Read More
(28)
Rating: 3 stars
07/21/2006
This was OK a bit bland. After seeing the price for the saffron ( 16) for a small bottle I used tumeric ( 5) like someone suggested. I kept the chicken in the skillet the whole time. Healthy meal. Read More
(27)
Rating: 4 stars
09/22/2009
I thought this was really good and easier than some arroz con pollo recipes that I have seen. As a chef I have to tell all of you that substituted tumeric for saffron and then complained of lack of flavor that this is the problem!! Saffron and Turmeric are NOT interchangeable. Turmeric will give you the yellow color but almost no flavor. Saffron imparts a very unique flavor to food that cannot be duplicated!! To get even more flavor out of it warm the chicken broth and steep the saffron threads in it for a few minutes before adding it to the other ingredients. This will result in more flavor as well as a more even brighter yellow color. The only thing that I would add to this recipe is some coarsely chopped green olives. Chicken thighs could also be substituted for the breasts for a moister less expensive chicken option. Remember this is Spanish style arroz con pollo and if you are looking for this to taste like something from a mexican restaurant this may not be what you are looking for. This did taste similar to paella and arroz con pollo that we had in Mallorca Spain!! Read More
(22)