Easy Arroz Con Pollo with Saffron
Easy Arroz Con Pollo made with chicken breast, vegetables, rice, and saffron for an elegant twist on the classic Latin chicken and rice dish. Ready in 35 minutes.
Servings 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 large chicken breasts cut into bite-size pieces
- 1 medium onion chopped
- 1 red bell pepper chopped
- 2 medium carrots peeled and diced
- 1 cup long-grain white rice uncooked
- 1 3/4 cups chicken stock hot
- 1/2 teaspoon saffron threads crushed and steeped in 2 tablespoons warm stock
- 1 cup frozen peas
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add onion, bell pepper, and carrots. Cook 4 to 5 minutes until softened.
- Add chicken pieces, season with salt and pepper, and cook 5 minutes until lightly browned.
- Stir in rice and cook 1 minute to coat in oil.
- Add hot chicken stock and bloomed saffron. Stir once and bring to a boil.
- Reduce heat to low, cover, and cook 15 minutes or until rice is tender and liquid is absorbed.
- Stir in frozen peas, cover 2 minutes until warmed through.
- Remove from heat and let rest 5 minutes. Fluff with fork and serve.
Notes
- Use long-grain rice for fluffy grains.
- Do not stir while covered, or rice may become sticky.
- If the rice seems dry before it's tender, add 2 to 4 tablespoons of extra broth.
- Chicken thighs may be substituted.
- Leftovers store well up to 3 days refrigerated.
- For stronger saffron flavor, steep 10 minutes before adding.
