Carol's Arroz Con Pollo
Recipe by:
Carol Alter
A Mexican-inspired quick chicken dish that is great for a midweek dinner. An added bonus: it's a one-pot meal, so less washing up!
Ready in 50 mins
Added to favourites by 3 cooks
Ingredients
Serves: 4
- 4 skinless, boneless chicken breast fillets
- salt and freshly ground black pepper to taste
- 1/2 teaspoon paprika
- 45ml (3 tablespoons) vegetable oil
- 1 green capsicum, chopped
- 1 onion, chopped
- 2 cloves garlic, crushed
- 220g long grain white rice
- 450ml (1 3/4 cups) chicken stock
- 125ml (1/2 cup) white wine
- pinch saffron
- 400g canned tomatoes
- 1/3 cup chopped fresh parsley
Similar recipes
Preparation method
Prep: 15 mins | Cook: 35 mins1.
Cut each chicken breast into cubes and sprinkle with salt and pepper to taste and and half the paprika. Heat oil in a large frying pan over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
2.
Add capsicum, onion and garlic to pan and cook for 5 minutes. Add rice and cook and stir until rice is opaque, 1 to 2 minutes. Stir in stock, white wine, saffron, and tomatoes. Stir in remaining paprika, and salt and pepper to taste. Return to a boil. Cover, and simmer for 20 minutes.
3.
Return chicken to the frying pan to reheat. Stir in parsley.
Provided by: Allrecipes
Last updated:
20 May 2010
Reviews & comments
