This arroz con pollo combines chicken, long-grain rice, tomatoes, peppers, wine, stock and saffron in one pan. Saffron adds its characteristic aroma and golden color to the savory cooking liquid.

Any person who will try out this dish will certainly be satisfied with the amazing result it has to offer for you and the whole family.

Ingredients

  • 4 skinless and boneless chicken breast fillets

  • pinch of saffron

  • Salt together with the freshly ground black pepper to taste

  • 1 green capsicum that is chopped

  • 45ml (3 tablespoons) of vegetable oil

  • 1 onion, also chopped

    2 cloves garlic which is crushed

    220g long grain type of white rice

    450ml (1 3/4 cups) of chicken stock

    125ml (1/2 cup) of white wine

    pinch of saffron

    400g canned tomatoes

    1/3 cup of chopped fresh parsley

  • 2 cloves garlic which is crushed

  • 220g long grain type of white rice

  • 450ml (1 3/4 cups) of chicken stock

  • 125ml (1/2 cup) of white wine

  • 400g canned tomatoes

  • 1/3 cup of chopped fresh parsley

Steps of Preparation

  1. First, you should cut each of the readymade chicken breasts into a set of fine cubes. Next, sprinkle the chicken breast with a little salt and pepper to acquire that you desire or prefer to taste. Put half the paprika to the mixed ingredients. Then, heat the oil in a large frying pan using a medium amount of heat in order to achieve the right appearance for it. Next, you will now add the prepared chicken then cook it until it appears to be golden. After this process, remove the cooked chicken and then set it aside and be ready for the next procedure.
  1. Now, you will add the capsicum, onion, and garlic to the pan and you will cook it for about 5 minutes. Next, be ready to add the rice and cook it. You will stir from time to time until the rice is opaque. This must be done for about 1 to 2 minutes. Mix in the stock, white wine, saffron, and tomatoes. If using saffron threads, grind them first; saffron powder can be added directly. Last, you can now stir in remaining paprika, the salt, and pepper in order to acquire the desired taste. Return it to a boiling procedure for a few minutes to make sure the ingredients are mixed and well prepared. Now, you cover the meal and simmer it for about 20 minutes.
  1. In the last procedure, return chicken to the frying pan to make the reheating procedure. Lastly, you may now stir in parsley and enjoy the dish.

Serve the arroz con pollo while hot, with the parsley stirred through at the end for fresh color and flavor.