Spanish Chicken and Rice (Arroz con Pollo)

Authentic chicken and rice gets its rich color from saffron -- use sparingly because a little goes a long way.

Serves: Makes 6 servings.
10 mins Prep time 35 mins Cook time
10 mins Prep time
35 mins Cook time
  • Mix salt, paprika and pepper. Coat chicken evenly with seasoning mixture.

  • Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden. Remove chicken from skillet. Pour off all but 1 tablespoon fat from skillet. Add bell pepper and onion; cook and stir about 5 minutes or until tender.

  • Stir in rice and garlic; cook and stir about 1 minute. Stir in broth and saffron. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 20 minutes or until chicken is cooked through and rice is tender. Remove from heat. Stir in peas; cover. Let stand 5 minutes before serving. Garnish with sliced Spanish olives, if desired.

Nutrition information

(Amount per serving)

  • 433Calories: 433Cholesterol: 107mg
  • Sodium: 856mgProtein: 35g
  • Total Fat: 17gFiber: 3g
  • Carbohydrate: 35g