This easy one pot arroz con pollo is a new twist on a comforting, family friendly chicken and rice dinner. Healthy and flavorful, with a Spanish influence!

Chicken and rice.

It’s such a classic comfort food dish for me.

But it can get a little boring.

Which is why I’m loving arroz con pollo these days.

**This chicken and rice dish has a Spanish twist, and it’s really unique and super flavorful.**

For this particular arroz con pollo recipe, I add tomatoes, white wine, and a tasty combo of spices.

They all simmer and blend for an addictive flavor that’s tangy and savory and as hearty and comforting as any chicken and rice dish.

But new and different too.

Oh, and the best part: this arroz con pollo dish is a complete meal in one pot!

Just sauté the chicken in a big skillet, then the veggies, then throw all the other ingredients into the pot, cover, and simmer.

I love one pot meals like this one because I can multitask the night away while dinner simmers on the stove top.

While the rice cooks, I’m free to clean the counter, unload the dishwasher, feed the dog, build a LEGO tower with Tru, and check my email…

One other great thing about this recipe: arroz con pollo is full of healthy ingredients.

This recipe checks all the boxes for fresh veggies (celery, bell peppers, onions, and garlic), protein (chicken breasts), and whole grains (brown rice).

It’s amazing how delicious healthy ingredients can taste, once they all meld and simmer together in one big pot!

Next time you have chicken breasts in the fridge, rice in the pantry, and you want something really delicious but not the same old same old, arroz con pollo is your perfect answer!

Here’s the recipe for Easy One Pot Arroz Con Pollo:

Easy One Pot Arroz Con Pollo

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Author: Jen Elizabeth's Journals
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Chicken
Cuisine: Spanish-Influenced

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Description

This easy one pot arroz con pollo is a new twist on a comforting, family friendly chicken and rice dinner. Healthy and flavorful, with a Spanish influence!

Ingredients

Scale

2 Tablespoons olive oil
1 pound organic pastured skinless boneless chicken breasts
1 yellow bell pepper, diced
1 cup celery, diced (about 4 small celery stalks)
1 clove garlic, minced
1/2 cup onion, diced (about 1/3 small onion)
1/2 cup dry white wine
1 cup tomato puree
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chili powder
3 cups organic vegetable stock
1 1/2 cups instant (parboiled) 100% whole grain brown rice (such as Minute rice)
Salt
Parsley, chopped (optional)

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Instructions

Heat olive oil in a large, deep skillet over medium-high heat. Season chicken with salt, arrange in skillet, cook, untouched, until first side forms a deep golden crust, about 8 minutes. Using tongs, flip chicken and cook, untouched, until second side has a deep golden crust, about 4 minutes. Using tongs, remove chicken from skillet and set aside.
Add the bell pepper and celery to the pan and cook until softened, about 4-6 minutes.
Add the garlic and onion and season with salt. Cook until softened, about 2 minutes.
Add the white wine, and scrape any bits stuck to the pan using a wooden spoon. Simmer until wine is reduced, about 1-2 minutes.
Add the tomato puree, cumin, coriander, chili powder, vegetable stock, and brown rice. Stir until everything is well combined. Add chicken back into skillet.
Cover, and bring to a boil. Reduce to a simmer (still covered) and cook, stirring occasionally, until rice is tender and liquid is absorbed, about 20 minutes. Season thoroughly with salt, top with parsley, and serve.