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Arroz con Pollo
Stacey Dohman, MS, RDN
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course
Main Course
Cuisine
Mediterranean
Servings
6
servings
Ingredients
1x
2x
3x
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
Instructions
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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