Carol's Arroz Con Pollo

Carol's Arroz Con Pollo

253

"Chicken served with seasoned rice."
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Ingredients

45 m servings 471 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
  2. Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
  3. 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.
  4. Return chicken to the skillet, and cook to reheat. Stir in parsley.

Footnotes

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

Reviews

253
  1. 350 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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? Wh...

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? Wh...

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 ingredi...

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 ...

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 p...

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...

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 ne...

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 ...