carol's arroz con pollo

carol's arroz con pollo
  • 4 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 3 tablespoons vegetable oil
  • 1 green bell pepper, chopped
  • 3/4 cup chopped onion
  • 1 1/2 teaspoons minced garlic
  • 1 cup long-grain white rice
  • 1 (14.5 ounce) can chicken broth
  • 1/2 cup white wine
  • 1/8 teaspoon saffron
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 tablespoon chopped fresh parsley


  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.

04/04/2017
carol's arroz con pollo, Pan-Fried recipe PT10M PT2H 6 435 calories

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