Rating: 2.5 stars
1004 Ratings
  • 5 star values: 218
  • 4 star values: 96
  • 3 star values: 174
  • 2 star values: 245
  • 1 star values: 271

This take on the classic Spanish arroz con pollo, which cooks in a single saucepan over the stovetop, doesn’t disappoint. Succulent chicken, crisp-tender green peppers and peas, and more, all covered in a garlicky-tomato sauce, combine for a filling meal that covers all the food groups. Add pimento-stuffed olives at the last minute, if desired, as you plate each dish. (Plenty of recipes actually require that you add these as you cook; we’ve left them until the end to placate picky eaters.) Serve the chicken and rice with hot sauce on the side, so everybody at the dinner table can add the right level of kick.

Kate Merker


Credit: Marcus Nilsson

Recipe Summary

40 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.

  • Cook the chicken until golden brown, 2 minutes per side. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.

  • Add the wine, tomatoes and juice, rice, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

  • Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.

  • Spoon the chicken and rice onto plates. Serve with the olives, if desired.

Nutrition Facts

442 calories; calories from fat 10%; fat 5g; cholesterol 66mg; sodium 574mg; carbohydrates 53g; fiber 8g; sugars 11g; protein 34g.