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Arroz con Pollo


A Spanish style chicken and rice recipe.


  • 1 frying chicken, cut up (about 3 1/2 pounds chicken pieces)
  • 1/4 cup vegetable oil
  • 1 cup chopped celery
  • 1 green bell pepper, chopped
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup raw long-grain rice
  • 1 can (8 ounces) tomato sauce
  • 1 1/2 cups water
  • 1/4 to 1/2 teaspoon crumbled saffron threads
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon brown sugar, optional
  • 1 jar ( 4 ounces) chopped pimientos


Heat oil in a heavy skillet; brown chicken over medium heat. Remove chicken and pour off all but 2 tablespoons of oil. Add to the skillet the celery, green pepper, onion, garlic, rice, tomato sauce, water, saffron, salt, pepper, and sugar; stir well. Add the chicken pieces back to the skillet. Cover and cook over low heat for 30 to 40 minutes, until rice is done. Fluff rice with a fork, add pimiento, and heat through.
Serves 4 to 6.

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Chicken and Rice Skillet
Robin's Skillet Chicken
Chicken Breasts with Dill
Chicken and Zucchini With Garlic Cream Sauce
Libby's Chicken and Rice Casserole

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