Carol's Arroz Con Pollo

About this recipe: 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!

Carol Alter

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

Directions

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. 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.

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