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Arroz Con Pollo Spanish Style (Rice and Chicken)

  • Yield: 6 servings 1x


  • 5-6 medium chicken thighs (or 3 breasts cut in half)
  • 1 tbs olive oil
  • 3/4 medium onion (chopped)
  • 1/2 medium red bell pepper (chopped in 1/2 inch pieces)
  • 4 cloves garlic (minced)
  • 1 tsp smoked sweet paprika
  • 1/2 tsp Hungarian paprika
  • 2 cups long grain white rice
  • 1 3/4 cups broth
  • 1 1/4 cup water or white wine
  • 1/2 15 oz can diced tomaotes (including juice)
  • 3/4 tsp saffron threads
  • 1 medium bay leaf
  • 1 cup frozen peas (not thawed)
  • Flat Leaf Parsley (GARNISH)


  1. Pat chicken dry and season with salt and pepper.
  2. Heat oil in heavy skillet over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total.
  3. Transfer chicken to a plate.
  4. Pour off all but 2 Tbs fat from skillet and add onion, bell pepper, and salt to taste.
  5. Cook over medium heat, stirring, until softened, about 7 minutes.
  6. Add garlic, paprikas, and rice and cook, stirring, 1 minute.
  7. Add wine/water and boil, uncovered, 20 minutes.
  8. Stir in tomatoes with juice, broth, saffron, and bay leaf.
  9. Nestle chicken in rice, adding any juices from plate.
  10. Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of the liquid is absorbed, about 20 minutes.
  11. Remove from heat and stir in peas, salt, and pepper to taste.
  12. Cover skillet and let stand 10 minutes.
  13. Discard bay leaf.
  14. Top with chopped fresh flat-leaf parsley when serving.



  • Category: Main Dish


  • Calories: 677
  • Fat: 32.76 g
  • Carbohydrates: 55.9 g
  • Protein: 36.47 g
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