Arroz Con Pollo (Chicken With Rice) Recipe

Name: Arroz Con Pollo (Chicken With Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1/2 teaspoon black peppercorns; 3 bay leaves; 2 pounds chicken thighs, skinned; 1 tablespoon vegetable oil; 2 cups coarsely chopped yellow onion; 1 1/2 cups coarsely chopped green bell pepper; 3 garlic cloves, finely chopped; 1 1/2 cups uncooked Arborio rice; 1 tablespoon Hungarian sweet paprika; Dash of crushed saffron threads; 1/2 cup dry white wine; 1 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons chopped fresh parsley

Servings: persons

3 cups water
1/2 teaspoon black peppercorns
3 bay leaves
2 pounds chicken thighs, skinned
1 tablespoon vegetable oil
2 cups coarsely chopped yellow onion
1 1/2 cups coarsely chopped green bell pepper
3 garlic cloves, finely chopped
1 1/2 cups uncooked Arborio rice
1 tablespoon Hungarian sweet paprika
Dash of crushed saffron threads
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley

1
Combine the first 4 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat.
2
Remove chicken thighs from broth. Strain broth through a colander into a bowl, and discard solids. Add enough water to broth to equal 3 cups, and set broth mixture aside.
3
Remove the chicken from bones, and cut meat into bite-size pieces. Discard bones.
4
Heat the oil in Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; saute 6 minutes or until lightly browned. Add rice, paprika, and saffron; cook 2 minutes, stirring constantly. Add the broth mixture, wine, salt, and pepper; cook 6 minutes or until half of liquid is absorbed, stirring occasionally. Stir in chicken. Cover and bake at 325u00b0 for 12 minutes or until rice is just tender and liquid is nearly absorbed. Sprinkle each serving with chopped parsley.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups water, 1/2 teaspoon black peppercorns, 3 bay leaves, 2 pounds chicken thighs, skinned, and more.

Yes, Arroz Con Pollo (Chicken With Rice) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arroz Con Pollo (Chicken With Rice)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions