arroz con pollo

March 18, 2014

prep time: 20 minutes       cook time: 30 minutes       total: 50 minutes       makes 6 servings

3.5-4 lbs of chicken (cut into 8 pieces)
extra virgin olive oil
1 onion, chopped
1 bell pepper, chopped
3 garlic cloves
1 tsp paprika
2 T tomato paste (or 1 can crushed or stewed tomatoes)
2 1/2 c jasmine rice
1/2 white wine
2 c chicken stock
1-2 tsp saffron
1 dried bay leaf
chopped parsley


  1. heat a pan over medium-high heat with a few tablespoons of olive oil. season the chicken liberally with salt and pepper on all sides. cook until golden on all sides, about 10 minutes. remove from pan to a plate.
  2. combine the onion, pepper, and garlic in pan with more oil as needed. season with salt. cook for 3-4 minutes until soft and slightly caramelized. season with paprika.
  3. add tomato paste (or crushed/stewed tomatoes) and allow to cook until darkened. once tomato paste is dark plum colored, add white rice and toast for 2 minutes.
  4. deglaze pan with white wine, then pour in chicken stock. stir in the saffron and bay leaf. bring to a boil then reduce to a simmer. cover and cook for 15-20 minutes until rice is cooked, but al dente. halfway through cooking the rice, add chicken to the pan and let cook for at least 8-10 minutes.
  5. serve arroz con pollo warm with parsley and cilantro.


i just happened to be watching “the chew” on tv and this recipe was one that they were showcasing that day. the recipe looked simple enough and i had almost all the ingredients in my kitchen. i did without the jalapeno aioli. i had some leftover vegetables to use, so i added green bell peppers instead of the red and also used cauliflower.

i think cauliflower is an underestimated vegetable and a rarely used ingredient. i happen to love cauliflower and thought it was a really nice addition to this recipe.

i only had some chicken cutlets, so i used those and cut them up into smaller pieces, put salt and pepper on them and let them sit for a while before adding them in at the end of the cooking. i find that recipes tend to overcook meat, so i thought i’d put the meat in very last since it doesn’t take too long for small pieces of chicken to cook.

overall, this was a pretty easy and good recipe to use =]

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