This recipe calls for a whole chicken cut into pieces but I decided to take the easy way out and buy boneless pieces to use instead. I purchased a combination of breasts and thighs and salted and peppered them on both sides.
Heat olive oil in a skillet and add the chicken pieces, browning them thoroughly and removing each piece to a plate as they are done.
While the chicken cooks, warm chicken stock and keep it at a low simmer.
Once all the chicken is out of the skillet, add chopped onions, garlic, and red pepper and cook until soft.
Add tomatoes (I used canned this time), paprika, and saffron threads. Pour the simmering stock in as well as the rice and bring the liquid to a simmer again.
Add the chicken pieces back into the pan, cover, and cook for about 20 minutes, until the chicken has cooked all the way. Remove from heat but let sit for about another 10 minutes, until the rice absorbs all the liquid. Top with parsley and serve!
This was delicious! We both really enjoyed the dish. The red peppers give it a sweetness and the rice was really moist and flavorful. I'd make this one again, for sure.
canned tomatoes -- $.53
chicken stock -- $2.39 (about half left)
onion -- $1.28
saffron -- $5.99 (so expensive but so good!)
chicken parts -- $6.02
Total Cost of Quick and Easy Arroz con Pollo: $16.21
(though you could definitely make this cheaper by leaving out the saffron)