Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)
Spanish-Style Chicken with Saffron Rice (Arroz con Pollo) is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Pat chicken dry and season with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat chicken dry and season with salt and pepper.
Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total.
Transfer chicken with tongs to a plate.
Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste.
Cook over moderate heat, stirring, until softened, about 7 minutes.
Add garlic, paprika, and rice, then cook, stirring, 1 minute.
Add wine and boil, uncovered, 2 minutes.
Stir in tomatoes with juice, chicken broth, saffron, and bay leaf.
Nestle chicken in rice, adding any juices from plate.
Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
Remove from heat and stir in peas, olives, and salt and pepper to taste.
Cover skillet and let stand 10 minutes.
Discard bay leaf.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.