Sunday, January 11, 2009

Arroz con Pollo

So C has always wanted me to make arroz con pollo for him. (which translates to rice and chicken for you non-Spanish speakers) So after much whining and requests from him I finally found a recipe and tried it out tonight.

The cast of ingredients:
1/2 salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp smoked paprika
3 Tbsp olive oil
4 cloves of minced garlic
1 cup long grain white rice
1 3/4 cup chicken broth
1/2 cup white wine
pinch of saffron
1 can stewed tomatoes
1 tsp oregano
1 tsp basil
1 lb chicken

Directions: Heat oil in large skillet. Add chicken, sprinkle with oregano, basil, paprika, and smoked paprika. Brown chicken until crispy skin appears, preheat oven to 400. Remove chicken from skillet and place in baking dish. Add garlic to oil in skillet. Cook until browned. Add rice and cook until opaque in color, 1-2 minutes. Stir in broth, wine, saffron, and tomatoes. season with salt and pepper. Return to boil. Cover and simmer for 20 minutes or until most of the liquid is absorbed and rice is cooked through. Remove chicken from the oven and place on top of the rice mixture, simmer for about 5 minutes.

Review: I thought it was very tasty. C loved it and can't wait for me to make it again, this is not the original recipe it is the way I made it. Changes for next time=none, I hit the nail on the head the first time with this one!

Original recipe taken from (Carol's Arroz Con Pollo recipe)


  1. Did you find smoked paprika here? Where did you find it? Also, About how long did you leave the chicken in the oven?

  2. Oh my god!! This was delicious!! The rice was fantastic, and I will always make my Spanish rice this way...mmmm-mmm!! Thanks again Katrina!