Arroz Con Pollo (Chicken and Rice)
Ingredients
- 4 skinless, boneless chicken breast halves, cut into 1-inch pieces
- ½ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- ½ teaspoon paprika, divided
- 3 tablespoons vegetable oil
- 1 green bell pepper, chopped
- ¾ cup chopped onion
- 1 ½ teaspoons minced garlic
- 1 cup long-grain white rice
- 1 (14.5 ounce) can chicken broth
- 1 (14.5 ounce) can stewed tomatoes
- ½ cup white wine
- ⅛ teaspoon saffron
- 1 tablespoon chopped fresh parsley
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Instructions
- Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.
- Heat oil in a large skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer chicken onto a plate; set aside.
- Add green pepper, onions, and garlic to the same skillet; cook and stir for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, tomatoes, white wine, and saffron. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.
- Add chicken and stir until heated through. Stir in parsley and serve.
Source
Original recipe: View Original