Recipe by Carol Alter
"Chicken served with seasoned rice."
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skinless, boneless chicken breast halves
ground black pepper
green bell pepper, chopped
1 1/2 teaspoons
long-grain white rice
1 (14.5 ounce) can
1 (14.5 ounce) can
chopped fresh parsley
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!
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.
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.
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.
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.
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!
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Carol's Arroz Con Pollo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 464
** Calories from Fat: 124
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