Servings
Font
Back
5.0 from 18 votes

Spanish Chicken and Rice

Spanish Chicken and Rice is made with fresh veggies and spices! Also known as Arroz Con Pollo, this meal is one that the entire family with love!

Prep Time
20 mins
Cook Time
20 mins
Marinating Time
1 hr
Total Time
2 hrs 10 mins
Servings: 6 servings
Calories: 489 kcal
Course: Main Course
Cuisine: Spanish

Ingredients

  • 4 cloves garlic minced
  • 2 teaspoon red pepper flakes
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 pounds chicken pieces skin on and bone in
  • 3 tablespoons olive oil
  • 4 cups chicken broth
  • 1/2 teaspoon saffron threads
  • 1 red onion chopped
  • 3 small bell peppers seeded and chopped
  • 15 ounce can of diced tomatoes
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 2 cups long-grain brown rice
  • 1 cup green olives halved
  • cilantro for garnish

Instructions

    Cup of Yum
  1. In a large bowl, stir together garlic, red pepper flakes, lime juice, salt and pepper. Add the chicken, toss to coat, and refrigerate for at least 1 hour or overnight.
  2. In a large frying pan with a lid, heat olive oil over medium heat. Arrange chicken in the pan, skin side down, and cook without turning, until golden brown, about 10 minutes. Turn the chicken, cover the pan, and cook until golden brown on other side, about 10 minutes.
  3. Meanwhile, in a saucepan, warm broth over medium-high heat. Remove from heat and crumble in saffron; set aside.
  4. Transfer chicken to a plate and pour off all but 2 tablespoons fat from the pan. Add the onion and bell peppers and sauté until softened, about 3 minutes.
  5. Add the tomatoes, cumin, bay leaves, and rice and cook, stirring constantly, until the rice has absorbed the juices, about 5 minutes.
  6. Pour the saffron broth into pan and stir. Place the chicken on top. Raise heat to medium-high and bring to a boil. Reduce heat to low, cover, and simmer 35 minutes, or until the chicken is cooked through, the rice is starting to get tender and about half of the liquid has been absorbed. Remove lid and cook until the rice is tender, and the liquid has been absorbed, about 10 to 15 additional minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
  7. Let stand for 5 minutes. Remove bay leaves. Top with olives and cilantro, as desired. Serve immediately.

Notes

  • Storing: Cooked and cooled arroz con pollo can be stored in an airtight container in the fridge for 3-4 days before reheating and serving. 
  • Cooked and cooled arroz con pollo can be stored in an airtight container in the fridge for 3-4 days before reheating and serving. 
  • Freezing: This dish is best frozen in individual portions in airtight containers or freezer-safe bags for up to 3 months. Let thaw overnight in the fridge before reheating and serving.
  • This dish is best frozen in individual portions in airtight containers or freezer-safe bags for up to 3 months. Let thaw overnight in the fridge before reheating and serving.
  • Source: adapted from Williams Sonoma

Nutrition Information

Serving 0g Calories 489kcal (24%) Carbohydrates 25g (8%) Protein 28g (56%) Fat 31g (48%) Saturated Fat 7g (35%) Cholesterol 96mg (32%) Sodium 1326mg (55%) Potassium 696mg (20%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 770IU (15%) Vitamin C 71mg (79%) Calcium 83mg (8%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 489

% Daily Value*

Serving 0g
Calories 489kcal 24%
Carbohydrates 25g 8%
Protein 28g 56%
Fat 31g 48%
Saturated Fat 7g 35%
Cholesterol 96mg 32%
Sodium 1326mg 55%
Potassium 696mg 15%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 770IU 15%
Vitamin C 71mg 79%
Calcium 83mg 8%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.