Arroz Con Pollo (Chicken With Rice)



7 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 303
Caloriesfromfat 16 %
Fat 5.5 g
Satfat 1.2 g
Monofat 1.6 g
Polyfat 1.9 g
Protein 18.7 g
Carbohydrate 41 g
Fiber 2.3 g
Cholesterol 62 mg
Iron 3.5 mg
Sodium 404 mg
Calcium 30 mg


3 cups water
1/2 teaspoon black peppercorns
3 bay leaves
2 pounds chicken thighs, skinned
1 tablespoon vegetable oil
2 cups coarsely chopped yellow onion
1 1/2 cups coarsely chopped green bell pepper
3 garlic cloves, finely chopped
1 1/2 cups uncooked Arborio rice
1 tablespoon Hungarian sweet paprika
Dash of crushed saffron threads
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley


Combine the first 4 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat.

Remove chicken thighs from broth. Strain broth through a colander into a bowl, and discard solids. Add enough water to broth to equal 3 cups, and set broth mixture aside.

Remove the chicken from bones, and cut meat into bite-size pieces. Discard bones.

Heat the oil in Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 6 minutes or until lightly browned. Add rice, paprika, and saffron; cook 2 minutes, stirring constantly. Add the broth mixture, wine, salt, and pepper; cook 6 minutes or until half of liquid is absorbed, stirring occasionally. Stir in chicken. Cover and bake at 325° for 12 minutes or until rice is just tender and liquid is nearly absorbed. Sprinkle each serving with chopped parsley.

Greg Patent,

Cooking Light

April 1995
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