Spanish Chicken Rice (Arroz con Pollo)

    1 hour 5 minutes

    Chicken rice or arroz con pollo is a popular one pot meal in Spain and throughout Latin America. Serve with a salad for a complete meal.


    Victoria, Australia
    1 person made this

    Serves: 4 

    • 2 kg chicken pieces
    • salt and pepper, to taste
    • 2 tablespoon olive oil
    • 2 cups onion, diced
    • 1 green capsicum, diced
    • 1/2 cup ham, diced
    • 2 cups white rice
    • 1 tablespoon garlic, diced
    • 1 tablespoon paprika
    • 3 cups chicken stock
    • 1/2 teaspoon oregano
    • 1 cup frozen peas
    • 1/4 cup pitted green olives

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Season the chicken with salt and pepper and heat the olive oil in a frypan. Brown the chicken on all sides, about 10 minutes. Remove and set aside.
    2. Reduce heat and add to the frypan the onions, capsicum and ham. Saute until onions are tender, about 5 minutes.
    3. Add the rice and stir to coat the grains. Add garlic, paprika, salt and pepper to taste and stir. Add the chicken stock and oregano. bring to a boil, return the chicken to the rice with any accumulated juices. Cover the pan and simmer 20 minutes.
    4. Stir in peas and olives. Cook until rice is tender, about 10 more minutes. Serve!

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