Carol's Arroz Con Pollo recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Ingredients

4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
¾ cup chopped onion
1 ½ teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
½ cup white wine
⅛ teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley

Nutrition Info

470.5 calories
carbohydrate: 49.5 g
cholesterol: 69.4 mg
fat: 14 g
fiber: 2.9 g
protein: 30 g
saturatedFat: 2.3 g
servingSize: -
sodium: 1015.4 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.

  2. Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.

  3. Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice, cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.

  4. Return chicken to the skillet, and cook to reheat. Stir in parsley.

Recipe Yield

4 servings

Recipe Note

Chicken served with seasoned rice.

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