Chicken And Rice Arroz Con Pollo Recipe

A very yummy recipe for chicken and rice arroz con pollo.


2 teaspoons extra-virgin olive oil
4 chicken breasts, cut into bite-size pieces
1 cup white rice
1 medium onion, diced
1 (14.5-ounce) can whole tomatoes, drained
1 (7-ounce) jar roasted red peppers, drained
2 cups chicken stock
1/4 cup parsley, finely chopped
1/4 teaspoon dried rosemary, crushed
1/4 teaspoons salt
1/8 teaspoon pepper
1 cup frozen peas
1 cup bell peppers, diced
1/4 cup green pimento stuffed olives, sliced in half
1 bay leaf


In a large ceramic pot with lid, over medium-high heat, heat olive oil, add chicken and sauté, turning until browned, approximately 7 minutes.

Remove chicken and transfer to a plate; set aside.

In the same pot, stir together rice and onion; cook approximately 2 minutes or until onions are translucent.

Stir in tomatoes, roasted peppers, chicken broth, parsley, rosemary, salt and bay leaf.

Return chicken to pan; cover and let simmer for 25 minutes.

Top with peas, olives and peppers; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 more minutes.

Remove from heat and serve.