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Carol's Arroz Con Pollo
SUBMITTED BY:
Carol Alter
PHOTO BY:
aijiesi
"Chicken served with seasoned rice."
RECIPE RATING:
Read Reviews
(118)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
3/4 cup chopped onion
1 1/2 teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
1/2 cup white wine
1/8 teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley
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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.
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REVIEWS
Reviewed on Sep. 19, 2006 by
KRANEY
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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 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!
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27 users found this review helpful
This was great!! I omitted the tomatoes to make it more like the restaurant Arroz con Pollo,...
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Reviewed on Jan. 18, 2007 by
fingers77
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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 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.
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24 users found this review helpful
The Idea behind Arroz con Pollo is a one pot dish, as many of you from Spanish decent already...
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Reviewed on Sep. 20, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Sep. 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.
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16 users found this review helpful
Thanks Carol, great recipe! The first time I made this, I felt the white wine and green pepper...
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Reviewed on Apr. 15, 2006 by
sa21spur
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sa21spur
Apr. 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.
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12 users found this review helpful
This was really simple and good. One suggestion I have is to warm up the chicken broth...
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Reviewed on Jan. 22, 2003 by
GINNYG
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GINNYG
Jan. 22, 2003
This was really good! My husband and I enjoyed this, and I will be making it again.
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12 users found this review helpful
This was really good! My husband and I enjoyed this, and I will be making it again.
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Reviewed on Jul. 20, 2006 by
LOSANGEL1
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LOSANGEL1
Jul. 20, 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.
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11 users found this review helpful
This was OK, a bit bland. After seeing the price for the saffron ($16) for a small bottle, I...
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Reviewed on Jan. 3, 2006 by
cookiequeen
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cookiequeen
Jan. 3, 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!
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11 users found this review helpful
Very good recipe...Not a traditional Arroz Con Pollo recipe though but a good alternate. I...
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Reviewed on Dec. 4, 2003 by MLEESS
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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 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.
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10 users found this review helpful
This dish is not terrible, but should not really be called arroz con pollo. It is more like a...
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Reviewed on Dec. 4, 2003 by MOMS2398
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MOMS2398
Dec. 4, 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.
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10 users found this review helpful
Good recipe, but it's better if you cook the chicken with the onions and leave the chicken in...
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Reviewed on Jan. 22, 2003 by
Jen
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Jen
Jan. 22, 2003
New cook here, just wanted to say I was really impressed with how quick and easy this recipe was! I didn't have any saffron, so I used a little tumeric just for color, and also substituted 1/4 c. apple juice, 2tbs. vinegar, and 2 tbs. lemon juice for the white wine. We all