Arroz con Pollo

Name: Arroz con Pollo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.2kg chicken pieces; 300g bomba or Arborio rice; 1 onion, diced; 1 red capsicum, diced; 4 cloves garlic; 400g tinned crushed tomatoes; 200ml dry white wine; 700ml chicken stock; 1 pinch saffron; 1 tsp smoked paprika; 3 tbsp olive oil; flat-leaf parsley to garnish

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

Brown chicken in olive oil. Remove.

Fry onion, capsicum and garlic 8 minutes.

Add tomatoes and paprika. Cook 5 minutes.

Add wine. Reduce 2 minutes.

Add rice, saffron, stock and chicken.

Bring to boil, cover and cook 20 minutes on low heat.

Rest 5 minutes covered.

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

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