arroz con pollo ~ spanish chicken and rice

19 Pinches 1 Photo
Morgantown, WV
Updated on Jan 12, 2015

A one-pot wonder. Omit the chicken for an excellent side dish as well! (pictured)

prep time 15 Min
cook time 45 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound boneless chicken breast, cut into strips
  • 1 - medium onion, diced
  • 1/2 - green bell pepper, diced
  • 1/2 - yellow or red bell pepper, diced
  • 1 - clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1 cup uncooked long grain white rice
  • 1 - tomato, diced (or 1/2 can)
  • 2 cups chicken broth

How To Make arroz con pollo ~ spanish chicken and rice

  • Step 1
    Heat oil in large skillet over medium heat. Cook chicken pieces on all sides until almost done. Remove from pan and set aside. In remaining oil, saute oinion, peppers, tomatoes and garlic until tender. Add rice and continue to cook until rice is slightly browned, stirring often. Add broth and seasonings and stir to comine all ingredients. Place chicken pieces over mixture, cover skillet and simmer about 20 minutes on medium low, til all liquid is absorbed. Fluff rice and stir before serving.

Discover More

Category: Rice Sides
Ingredient: Chicken
Culture: Spanish
Method: Stove Top

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes