Arroz Con Pollo - Rice With Chicken
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts
- 1⁄4 teaspoon saffron
- 2 tablespoons warm water
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1⁄4 cup flour
- 1⁄4 cup olive oil
- 1 garlic clove, minced (or more to your liking)
- 1⁄2 cup chopped green onion
- 1 tablespoon chopped pimiento
- 2 small tomatoes (peeled and chopped)
- 1⁄2 teaspoon oregano
- 2 tablespoons chopped fresh parsley
- 1 cup uncooked rice
- 1 pinch cumin
- 1 teaspoon paprika
- 2 cups chicken bouillon
directions
- Place chicken in bowl for marinating
- Crush saffron and dissolve in warm water
- Combine with lemon juice, 1 tablespoon oil and salt.
- Distribute saffron marinade well over all pieces of chicken and let stand at least 1/2 hour.
- Remove chicken saving any remaining marinade.
- Dust chicken lightly with flour.
- In a large skillet, heat the 1/4 cup oil and brown the chicken pieces.
- Remove chicken and set aside.
- To the skillet, add garlic, onions, pimiento, tomatoes, oregano, parsley and any remaining marinade.
- Simmer, stirring occasionally until onion is soft and mixture has cooked down.
- Add rice and cook stirring until rice is translucent
- Sprinkle with cumin and paprika.
- Heat chicken bouillon and pour ovr rice Bring to a boil.
- Add chicken and bring to a boil again.
- At this point I put everything in a casserole dish and bake in a 350 degree oven.
- Just watch until moisture is absorbed by rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Toni in Colorado
Apache Junction, Arizona
I wish to thank everyone who has reviewed and tried my recipes. I appreciate any helpful hints provided. I have been collecting recipes since 1965. In 1987 I started going through my many books and clippings and making weekly menus. If I like the new recipes I try, I enter them in my own cookbook.