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!
- 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)
- Parsley, chopped (optional)
- 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.
Keywords: chicken, rice, easy, healthy, one pot, arroz con pollo