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Arroz con Pollo (Boneless Chicken Version)

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Rating: 5/5
4 reviews

ready in: 30-60 minutes
serves/makes:   4

recipe id: 2756
cook method: stovetop

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1 tablespoon vegetable oil
1 pound boneless, skinless, chicken breasts cut into thick strips
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon saffron or turmeric
1 cup uncooked rice
1 medium tomato, seeded & chopped
2 cups chicken broth


Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes or until brown on all sides. Remove from pan.

Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and saffron (or turmeric). Cook 2 to 3 minutes or until vegetables are tender.

Add rice and tomatoes; stir until rice is lightly browned. Add broth; bring mixture to a boil, place chicken pieces on top of mixture. Cover and simmer 20 minutes. To serve, fluff with fork stirring in chicken pieces.

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CDKitchen Reviewed

REVIEW: 4 star recipe rating

A tasty dish, although I don't believe "classic" arroz con pollo calls for boneless chicken the flavors work well and overall it has a nice texture.

Guest at

REVIEW: 5 star recipe rating
My family loved this one and asked for repeats! Even though I didn't have capers or pimientos they still tasted so good and my daughter liked the chicken succulent and not too dry. The second day I added Pork chop cuts to the recipe and it tasted similar to Arroz Valenciana.

Guest at

REVIEW: 5 star recipe rating
This is delicious! I used packaged rice and will most likely opt for something less processed next time. This will definitely become one of our staple meals.

Registered Member at
Member since:
Mar 2, 2005

REVIEW: 5 star recipe rating
I loved the hot and spicy taste!!

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