A delightful twist on the classic Arroz Con Pollo, this recipe combines tender chicken with aromatic saffron-infused rice for a comforting and flavorful meal.
Mix the flour, smoked paprika, salt, and pepper in a shallow dish.
Ensure the flour mixture is well combined for even coating.
Coat the chicken breasts in the flour mixture.
Shake off excess flour to avoid clumping.
Heat the olive oil in a large skillet over medium heat and brown the chicken on both sides, about 5 minutes per side.
Don't overcrowd the skillet to ensure even browning.
Remove the chicken from the skillet and set aside.
Keep the chicken warm by covering it with foil.
In the same skillet, sauté the garlic and onion until fragrant and translucent.
Stir frequently to prevent burning.
Add the rice to the skillet and toast it lightly.
Toasting the rice enhances its flavor.
Combine the chicken stock, diced tomatoes, saffron, and oregano in a mixing bowl.
Mix well to distribute the saffron evenly.
Pour the stock mixture into the skillet and bring to a boil.
Stir gently to combine all ingredients.
Return the chicken to the skillet, reduce the heat, and simmer until the rice is tender and the chicken is cooked through, about 20 minutes.
Cover the skillet to retain moisture and cook evenly.
Serve the chicken and rice hot, garnished with fresh parsley if desired.
Serve with a side of green salad for a complete meal.
Continue in our app for the best experience
