Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Arroz Con Pollo (Saffron Chicken and Rice)

4.4
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Arroz Con Pollo (Saffron Chicken and Rice)
Ingredients
  • 4 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 3 tablespoons vegetable oil
  • 1 green bell pepper, chopped
  • 3/4 cup chopped onion
  • 1 1/2 teaspoons minced garlic
  • 1 cup long-grain white rice
  • 1 (14.5 ounce) can chicken broth
  • 1 (14.5 ounce) can stewed tomatoes
  • 1/2 cup white wine
  • 1/8 teaspoon saffron
  • 1 tablespoon chopped fresh parsley
Instructions
1
Prepare the chicken by sprinkling a small amount of salt, a pinch of pepper, and a dash of paprika over its surface.
2
Heat a generous amount of oil in a large cooking vessel over a moderate temperature. Introduce the seasoned chicken into the skillet; cook and stir until it reaches an internal temperature of 165 degrees Fahrenheit, indicating it is no longer pink in the center and has a golden brown color on all sides, approximately 10 minutes. Remove the chicken from the skillet and place it on a serving plate; set it aside for now.
3
Add sliced green peppers, onions, and minced garlic to the same skillet; cook and stir for a few minutes until they are tender. Introduce cooked rice into the skillet; cook and stir until it is opaque, taking about 1 to 2 minutes. Stir in chicken broth, canned tomatoes, white wine, and saffron. Add a small amount of salt, a pinch of pepper, and a dash of paprika; bring the mixture to a boil, cover it with a lid, and let it simmer for 20 minutes.
4
Add the cooked chicken back into the skillet; stir until it is heated through. Stir in chopped parsley and serve hot.