Spanish Chicken and Rice (Arroz con Pollo)
Traditional Spanish dish with saffron-infused rice, chicken, and vibrant vegetables.
Nutrition Per Serving
Ingredients
Everything you'll need for this recipe
- 3 cups bomba rice or short-grain rice
- 2 lbs chicken pieces
- 1/2 teaspoon saffron threads
- 4 cups chicken stock
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tomatoes, grated
- 4 cloves garlic, minced
- 1 teaspoon Spanish paprika
Instructions
Step-by-step cooking directions
- 1
Season chicken pieces with salt and pepper. Heat oil in a paella pan or large skillet.
- 2
Brown chicken pieces on all sides until golden. Remove and set aside.
- 3
In the same pan, sauté bell peppers until softened. Add garlic and cook 1 minute.
- 4
Add grated tomatoes and cook until moisture evaporates, about 5 minutes.
- 5
Add rice and stir to coat with the tomato mixture for 2-3 minutes.
- 6
Add hot chicken stock infused with saffron. Season with salt and paprika.
- 7
Return chicken to the pan, nestling pieces into the rice.
- 8
Bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes.
- 9
Let rest for 5 minutes before serving, garnished with lemon wedges and parsley.
Pro Tips
Expert advice for perfect results every time
Don't stir the rice once you add the stock - let it cook undisturbed
Use saffron for authentic flavor and color
Let the dish rest to allow rice to absorb remaining liquid
Related Tags:
You Might Also Like
Mexican Rice in Rice Cooker
Authentic Mexican rice made effortlessly in your rice cooker with tomatoes, onions, and perfect spices.
Hawaiian Loco Moco
Traditional Hawaiian comfort food with hamburger patty, rice, fried egg, and rich brown gravy.