Arroz con Pollo


Although this rice is generally thought of as a Latin American dish you’ll find it in Spain as well. This dish is easy to prepare and can be adapted to your taste. Add more vegetable, such as artichokes or peas, to boost fiber and decrease calories.

Arroz con Pollo

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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Mediterranean
Servings 6 servings


  • 4 tbsp olive oil
  • 1 chicken cut into pieces
  • Sea salt and freshly ground pepper to taste
  • 3 sweet red peppers chopped
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 ½ cups chicken stock
  • 1 can 14-oz diced tomatoes, drained
  • 1 tbsp paprika
  • 1 c brown rice
  • ¼ c flat-leaf parsley chopped


  • Heat the olive oil in a large skillet on medium-high heat
  • Place the chicken in the pan, and cook it 8-10 minutes, or until lightly browned on both sides
  • Transfer the chicken to an oven-safe dish, and keep warm in the oven on the lowest setting
  • Add sea salt and freshly ground pepper to taste
  • Add the sweet peppers, onion, and garlic to the pan, and cook, stirring frequently until tender
  • Heat the chicken stock in a saucepan until simmering
  • Add the chicken stock, tomatoes, and paprika to the pan
  • Stir in the rice and place the chicken pieces on top
  • Simmer with the lid on for 20-30 minutes, or until the liquid is absorbed and the rice is tender
  • Garnish with parsely
  • Serve with a green salad or tomato and red onion salad
Keyword chicken, rice
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