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Chicken and Rice Dish – “Arroz Con Pollo


4 skinless, boneless chicken breast halves, cut into 1-inch pieces

½ teaspoon salt, divided

½ teaspoon ground black pepper, divided

½ teaspoon paprika, divided

3 tablespoons vegetable oil

1 green bell pepper, chopped

¾ cup chopped onion

1 ½ teaspoons minced garlic

1 cup long-grain white rice

1 (14.5 ounce) can chicken broth

1 (14.5 ounce) can stewed tomatoes

½ cup white wine

⅛ teaspoon saffron

1 tablespoon chopped fresh parsley


1. Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.

2. Heat oil in a large skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer chicken onto a plate; set aside.

3. Add green pepper, onions, and garlic to the same skillet; cook and stir for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, tomatoes, white wine, and saffron. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.

4. Add chicken and stir until heated through. Stir in parsley and serve.

Cooking Time

Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins

Nutrition Facts

471 Calories

14g Fat

50g Carbs

30g Protein