Arroz Con Pollo recipe

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Arroz con pollo (or Rice with Chicken) is a classic Spanish dish that is simple to do and great as lunch or dinner. The chicken is dredged in a paprica flavored flour, fried in vegetable oil and then cooked with rice and spices. This dish is the chicken version of the famous paella dish.
Preparation time: 10 minutes, Cooking time: 50 minutes, Serves: 4 - 6 


For the chicken
3 Tbsp olive oil
2 1/2 to 3 lb chicken pieces (thighs, breasts, etc.)
1/2 cup flour for dredging
Paprika powder
Salt and freshly ground black pepper to taste

For the rice
1 - 4 Tbsp olive oil (use as much as needed)
1 medium yellow onion, chopped
2 red bell peppers, seeded and chopped in 1 x 1/2 inch pieces
1 garlic clove, minced
2 cups medium or long-grain white rice
1 to 3 cups chicken stock (check the rice packaging to see how much liquid is needed)
1 Tbsp tomato paste
1/2 tsp oregano
1/2 tsp saffron
Salt and black pepper or to taste


Prepare and brown the chicken
In a frying pan or heavy skiller over medium high heat add the olive oil and bring to a heat.

Put the flour in a large bowl. Add the paprika and season with salt and pepper, to taste. Dredge the chicken pieces in the flour and put in the frying pan.

Cook the chicken pieces for 3 to 4 minutes on each side, until golden brown. Remove from the pan using a slotted spoon and drain on paper towels.

Note: Cook the chicken in batches if the frying pan is not large enough.

Cook the rice
In the pan where you cooked the chicken add the rice. Add more olive oil if needed, stir rice to cover in olive oil and cook, stirring continuously for a few minutes, until browned.

Add the onion, red bell pepper and garlic and continue cooking, stirring frequently until the onions are soft and transluscent, for 4 to 5 minutes.

Return the chicken pieces to the pan and place them on top of the rice, skin side up.

In a small bowl add the chicken stock, tomato paste, oregano and saffron and stir well to combine. Pour the stock over the chicken and rice and bring to a simmer. Season with salt and black pepper to taste, reduce heat to low and simmer covered, for 20 to 25 minutes or until the rice is cooked (check the rice packaging for the exact cooking time).

Serve the rice topped with the chicken in a large serving dish or individual plates.

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