Description

Ever wondered how to create a dish that’s bursting with Latin flair and comforts like a warm hug? Picture savoring Arroz Con Pollo, a colorful one-pan meal with tender chicken, fragrant saffron rice, and vibrant veggies, all infused with the zesty kick of white wine and tomatoes.

Ingredients

Each ingredient in Arroz Con Pollo contributes to its vibrant flavor and hearty texture. Substitutions make it adaptable to your pantry.

Skinless, Boneless Chicken Breast Halves (4, cut into 1-inch pieces): Lean protein that cooks quickly. Substitution: Chicken thighs, turkey breast, or tofu for vegetarian.
Salt (½ tsp, divided): Enhances all flavors. Substitution: Low-sodium salt or sea salt.
Ground Black Pepper (½ tsp, divided): Adds mild heat. Substitution: White pepper or a pinch of cayenne.
Paprika (½ tsp, divided): Brings smoky, sweet flavor. Substitution: Smoked paprika or chili powder.
Vegetable Oil (3 tbsp): For browning chicken and veggies. Substitution: Olive oil or canola oil.
Green Bell Pepper (1, chopped): Adds crunch and mild sweetness. Substitution: Red or yellow bell pepper.
Onion (¾ cup, chopped): Brings savory depth. Substitution: Shallots or 1 tsp onion powder.
Minced Garlic (1 ½ tsp): Adds aromatic richness. Substitution: ½ tsp garlic powder.
Long-Grain White Rice (1 cup): Soaks up flavors for a fluffy texture. Substitution: Jasmine rice, brown rice (adjust cooking time), or quinoa.
Chicken Broth (14.5 oz can): Provides savory moisture for rice. Substitution: Vegetable broth or water with 1 tsp bouillon.
Stewed Tomatoes (14.5 oz can): Adds tangy, juicy depth. Substitution: Diced fresh tomatoes or crushed tomatoes.
White Wine (½ cup): Brings bright, complex flavor. Substitution: Chicken broth or apple juice for non-alcoholic.
Saffron (⅛ tsp): Adds a luxurious, floral note. Substitution: ¼ tsp turmeric for color or omit.
Chopped Fresh Parsley (1 tbsp): Adds fresh, herby brightness. Substitution: Cilantro or green onions.

Why These Ingredients Matter:

Chicken and rice provide protein and carbs for a filling meal.
Bell peppers, onions, and tomatoes add fiber, vitamins, and antioxidants.
Saffron and white wine elevate the dish with sophisticated flavor.
One-pan cooking makes this both flavorful and practical.

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Instructions

Season the Chicken (2 minutes):
- Cut 4 chicken breast halves into 1-inch pieces.
- Season with ¼ tsp salt, ¼ tsp pepper, and ¼ tsp paprika. Tip: Pat chicken dry with paper towels for better browning.
Cook the Chicken (10 minutes):
- Heat 3 tbsp vegetable oil in a large skillet over medium heat.
- Add seasoned chicken and cook, stirring, until no longer pink in the center and golden brown, about 10 minutes.
- Transfer chicken to a plate and set aside. Tip: Don’t overcrowd the skillet to ensure even browning.
Sauté the Veggies (5 minutes):
- In the same skillet, add 1 chopped green bell pepper, ¾ cup chopped onion, and 1 ½ tsp minced garlic.
- Cook, stirring, for 5 minutes until softened. Tip: Scrape up any browned bits from the chicken for extra flavor.
Cook the Rice (2 minutes):
- Add 1 cup long-grain white rice to the skillet and stir for 1-2 minutes until opaque. Tip: Toasting the rice enhances its nutty flavor and prevents mushiness.
Simmer the Dish (20 minutes):
- Stir in 14.5 oz chicken broth, 14.5 oz stewed tomatoes, ½ cup white wine, ⅛ tsp saffron, and the remaining ¼ tsp salt, ¼ tsp pepper, and ¼ tsp paprika.
- Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes until rice is tender and liquid is absorbed. Tip: Don’t lift the lid while simmering to ensure even rice cooking.
Combine and Finish (3 minutes):
- Return the cooked chicken to the skillet and stir until heated through, about 2 minutes.
- Stir in 1 tbsp chopped fresh parsley. Tip: Fluff the rice with a fork to mix evenly with the chicken and veggies.
Serve (2 minutes):
- Serve hot, spooning portions into bowls or plates (about 1 ½ cups per serving). Tip: Garnish just before serving to keep parsley vibrant.