From Where the Heart Is
Luke's pollo con arroz

  • 4 chicken breast fillets, halved
  • spice rub: 1/4 tsp paprika, 1/4 tsp black pepper, 1/4 tsp salt
  • 1 green pepper, seeded and diced
  • 1 large onion, peeled and chopped
  • 2 cloves of garlic, crushed
  • 250g rice
  • 1 tsp bouillion mixed with 400ml hot water
  • half a glass of white wine
  • 1 tin of chopped tomatoes in juice (400g)
  • a few strands of saffron
  • 1/4 tsp paprika, 1/4 tsp black pepper
  • a little olive oil

Serves 4

Rub the spices over the chicken.

Heat the oil in a large pan pan, stir-fry the chicken fillets until sealed; remove chicken.

Add onion, garlic and green pepper and stirfry for about 2 minutes.

Add the rice and stirfry for about 2 minutes until the rice is opaque.


Add the stock, remaining spices, chicken and tomatoes. Bring to the boil.

Simmer for 20-30 minutes until the chicken is tender and the rice has absorbed the liquid.

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