Simple Arroz Con Pollo

If you don't have saffron you can leave it out. Using instant rice brings down the total cook time.
- Ready In:
- 30mins
- Serves:
- Units:
6
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ingredients
- 3 tablespoons olive oil
- 2 chicken breasts, cut into strips so the chicken will cook quicker
- 1⁄2 cup flour
- salt and pepper
- 2 cups chicken stock
- 2 cups instant rice
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 (14 ounce) can diced tomatoes, drained
- 1⁄2 teaspoon oregano
- 1 teaspoon hot paprika
- 1 pinch saffron thread
- salt and pepper
directions
- In a shallow dish mix flour, salt, pepper and paprika. Drege the chicken in the flour mixture. In a large skillet heat oil and brown chicken on both sides; about 5 minutes per side. Remove the chicken from the oil and keep warm.
- In a mixing bowl combine stock, tomatoes, salt and pepper (to taste), saffron and oregano.
- Brown rice in the left over oil in the skillet. Add onion and garlic and saute until onions are translucent. Place chicken back in skillet and add stock mixture.
- Bring to a boil and then let simmer for 10-15 minutes or until rice is fluffy and chicken is cooked all the way through.
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RECIPE MADE WITH LOVE BY
@Queen Dana
Contributor
@Queen Dana
Contributor
"If you don't have saffron you can leave it out. Using instant rice brings down the total cook time."
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This was quite delicious, especially considering how simple it is to prepare. I did use saffron because we really like it. And I used regular white rice (because I don't use instant rice), and it worked out quite nicely. The melding of all the ingredients worked quite well in this dish. We ended up with a nice side dish of Spanish Rice to go along with the chicken. I will remember this recipe in the future for any Spanish-themed dinner because it was wonderful and so easy to make. Thank you for sharing your recipe, Queen Dana. Made for ZWT8 - Spain/Portugal.Reply
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