Wednesday June 19th 2019

Chicken With Rice – Arroz con Pollo

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Rating: 3.6/5 (8 votes cast)

Recipe: Chicken With Rice – Arroz con Pollo

Summary: This Chicken and Rice Combination uses Saffron, Onion, Garlic and Tomatoes


  • 1 2-1/2 to 3-pound broiler-fryer chicken, cut up

  • 2 tablespoons cooking oil
  • 1 1/2 cups long grain rice
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 cups water
  • 1 8-ounce can tomatoes, cut up
  • 1 tablespoon instant chicken bouillon granules
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon saffron, crushed
  • 1 cup frozen peas
  • 1 2-ounce can sliced pimiento, drained and chopped


  1. Sprinkle chicken lightly with salt.
  2. In 12-inch skillet brown chicken in hot oit about 15 minutes.
  3. Remove chicken from pan.
  4. In drippings remaining in pan, cook rice, onion, and garlic till rice is golden.
  5. Add water, undrained tomatoes, bouillon granules, salt, pepper, and saffron.
  6. Bring to Boiling; stir well.
  7. Arrange chicken atop rice mixture.
  8. Cover and simmer 30 to 35 minutes or tiil chicken is tender.
  9. Add peas and chopped pimiento; cover and cook 5 minutes more.

Quick notes

Makes 4 to 6 servings.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

Culinary tradition: Mexican

Chicken With Rice - Arroz con Pollo, 3.6 out of 5 based on 8 ratings
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