Classic Arroz con Pollo

Chicken and Rice, Arroz Con Pollo
Arroz Con Pollo. Cristina Cassinelli/Photolibrary/Getty
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 4 Servings
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Arroz con pollo, which means rice with chicken, is similar to paella. It is a classic chicken and rice dish popular in many Latin American countries and parts of the US. This is a Spanish version with saffron, along with chopped pimientos and tomato sauce. 

You  might also like this Florida-style arroz con pollo, made with some hot pepper sauce and paprika.

What You'll Need

  • 1 frying chicken, cut up (about 3 1/2 pounds chicken pieces)
  • 1/4 cup vegetable oil
  • 1 cup chopped celery
  • 1 large green bell pepper, chopped
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 cup uncooked white long-grain rice
  • 1 can (8 ounces) tomato sauce
  • 1 1/2 cups water or low sodium chicken broth
  • 1/4 to 1/2 teaspoon crumbled saffron threads
  • kosher salt and freshly ground black pepper, to taste
  • 1 jar ( 4 ounces) chopped pimientos, drained

How to Make It

Place a large, deep, heavy skillet over medium heat. Add the vegetable oil. When the oil is hot, arrange the chicken pieces in the pan. Cook the chicken, turning, until browned on all sides, about 12 to 15 minutes. Remove the chicken to a plate and set aside. Leave about 2 tablespoons of oil in the pan; discard the remaining oil.

To the skillet add the celery, green bell pepper, and onion. Saute for about 3 minutes.

Add the garlic and saute for another minute. Add the rice, tomato sauce, water, saffron, 1 teaspoon of kosher salt, and about 1/4 teaspoon of freshly ground black pepper. Stir to blend and then add the chicken back to the skillet. Bring to a boil, reduce the heat to low, cover the pan, and cook for 20 to 30 minutes, or until the rice is tender. 

Fluf the rice with a fork. Taste and adjust seasonings with more salt and pepper, as needed. Stir in the pimiento and heat for another minute or two.

Serves 4.

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