Arroz con pollo
Discover the authentic flavors of traditional Arroz con Pollo with this delicious recipe featuring tender chicken breasts seasoned with salt, black pepper, and paprika. Sauté in vegetable oil alongside fresh red peppers, onions, and garlic. Combine with white rice, chicken broth, white wine, and canned tomatoes, then finish with a sprinkle of fresh parsley for a mouthwatering, comforting dish that's perfect for any family dinner. Enjoy a rich, hearty meal packed with vibrant colors and delightful aromas.
Cook time 30 min
Prep time 15 min
Ingredients:
8 chicken breasts1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
3 tbsp vegetable oil
1 red pepper
3/4 cup onion
1 tsp garlic
1 cup white rice
2 cups chicken broth
4 fl oz white wine
2 cups canned tomatoes
1 tbsp fresh parsley
Arroz con Pollo, translating to rice with chicken, is a popular dish in many Latin American countries. This hearty and comforting recipe features tender chicken breasts cooked with a flavorful mix of spices, vegetables, and rice. Let’s get started on creating this delicious meal for you and your family to enjoy!
Instructions:
- Season the chicken breasts with salt, black pepper, and paprika. Ensure the seasoning is evenly distributed.
- Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.
- Once the oil is hot, add the seasoned chicken breasts to the skillet.
- Cook until the chicken is golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the diced red pepper and chopped onion.
- Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the white rice to the skillet and stir to coat the rice with the oil and vegetable mixture.
- Cook the rice for about 2-3 minutes until it begins to turn translucent.
- Pour in the chicken broth, white wine, and canned tomatoes (including the juice).
- Stir well to combine all the ingredients.
- Return the seared chicken breasts to the skillet, nestling them into the rice and liquid mixture.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the skillet with a lid and let it cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (75°C).
- Once cooked, remove the skillet from the heat and sprinkle the chopped fresh parsley over the top.
- Serve the arroz con pollo hot, straight from the skillet. Enjoy!
Tips:
- Ensure the chicken breasts are evenly coated with salt, pepper, and paprika for best flavor.
- Sauté the vegetables until they are soft and fragrant to build a strong base for your dish.
- Use a heavy-bottomed pan to ensure even cooking and to prevent the rice from sticking.
- Let the dish rest for a few minutes after cooking; this helps the flavors meld together and the rice to firm up.
Arroz con Pollo is a wonderful dish that brings together some fantastic flavors and textures. Once you have cooked everything to perfection, you will have a delicious meal that can be enjoyed on its own or with a side of salad or plantains. Make sure to garnish with fresh parsley for an added touch of freshness. Enjoy your meal!
Nutrition per serving
4 ServingsCalories 800kcal
Protein 110g
Carbohydrates 50g
Fiber 4.43g
Sugar 7g
Fat 24g
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