Arroz con Pollo

bowl of fried rice
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Arroz con Pollo

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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
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