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Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)

Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant Spanish-style chicken with saffron rice, traditionally known as arroz con pollo, is a beautiful example of Mediterranean comfort food. The dish relies on the aromatic combination of saffron, smoked paprika, and dry white wine to create a deeply savoury base for the tender chicken and fluffy grains. Using a single pan allows the rice to absorb all the delicious juices from the meat, resulting in a meal that is both fragrant and incredibly satisfying.

As a high-protein option, this recipe is perfect for a nutritiously balanced family dinner or for those looking to fuel an active lifestyle. The addition of piquant green olives and sweet red peppers provides a lovely contrast to the rich chicken, while the peas add a fresh pop of colour. Serve this wholesome one-pot meal straight from the pan with a side of dressed green leaves for a complete and healthy homemade feast.

Ingredients for Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 cucharada de aceite de oliva
1 cebolla grande, picada
1 large red pepper, cut into 1/2-inch pieces
4 dientes de ajo, picados
2 cucharaditas de pimentón
475ml long-grain white rice
300ml dry white wine
1 (400g) can diced tomatoes including juice
425ml chicken broth
3/4 cucharaditas de hebras de azafrán desmenuzadas
1 bay leaf (not California)
240ml frozen peas (not thawed)
80g pimiento-stuffed green olives, coarsely chopped
Garnish: chopped fresh flat-leaf parsley

How to make Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)

Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet and add onion, pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.

Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.