Carol's Arroz Con Pollo

    50 mins

    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!

    382 people made this

    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

    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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (280)


    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.  -  03 Mar 2003  (Review from Allrecipes US | Canada)


    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.  -  18 Jan 2007  (Review from Allrecipes US | Canada)


    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!  -  29 Jul 2003  (Review from Allrecipes US | Canada)