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Arroz con Pollo
Spanish one-pan chicken and saffron rice with tomato, capsicum and wine. Letting the rice rest covered for 5 minutes once it's off the heat lets the last of the steam finish cooking the grains evenly.
Total time
60 min
Prep
15 min
Cook
45 min
Difficulty
medium
Cuisine
Spanish
gluten-free
Ingredients
1.2kgchicken pieces
300gbomba or Arborio rice
1onion, diced
1red capsicum, diced
4 clovesgarlic
400gtinned crushed tomatoes
200mldry white wine
700mlchicken stock
1 pinchsaffron
1 tspsmoked paprika
3 tbspolive oil
flat-leaf parsleyto garnish
Instructions
1
Brown chicken in olive oil. Remove.
2
Fry onion, capsicum and garlic 8 minutes.
3
Add tomatoes and paprika. Cook 5 minutes.
4
Add wine. Reduce 2 minutes.
5
Add rice, saffron, stock and chicken.
6
Bring to boil, cover and cook 20 minutes on low heat.
7
Rest 5 minutes covered.
8
Garnish with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
843
Protein
84.5g
Fat
44.1g
Carbs
14.9g
Fiber
2.8g
Sodium
938mg
Reviews
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