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Chicken and Yellow Rice on the Table



An amazingly easy, and impressive version of Arroz con Pollo, that will keep people asking for more.



2 Lg. Chicken Breasts, cut into bite sized pieces 

1⁄2 cup Olive Oil

2 – 4 Chorizos, sliced into rounds 

1 Medium Onion, finely chopped

1⁄2 Medium Green Pepper, finely chopped

1 Lg. Tomato, diced but not necessarily seeded and peeled because its a pain in the neck

2 Garlic Cloves, minced

1 Teaspoon Lemon Juice

1 Bay Leaf

1 Tablespoon Salt

1⁄4 Teaspoon Tabasco

1 Envelope Vigo Seasoning

1 Cup hot Chicken Broth

1⁄4 Cup dry White Wine

2 1⁄4 Cups More Chicken Broth

1 Sprig of Parsley

2 Cups Long Grain Rice

1 Large Can of LeSueur Peas

1 Small Jar of Pimiento Slices

Dry White Wine

Chopped Parsley



  • Saute chorizo slices in olive oil for a minute or two 
  • Remove from pan 
  • Add onions, and green peppers and saute until transparent 
  • Add back in the chorizos 
  • Add tomato, garlic, lemon juice, bay leaf, salt and tabasco. Mix well and cook until mushy. 
  • Dissolve the Vigo seasoning in the 1 heated cup of chicken broth and combine it with the wine. 
  • Pour into the pan and add the sprig of parsley and stir well. 
  • Add the Chicken and rice and mix throughly. 
  • Add the 2 1⁄4 cups of chicken broth, stir once and bring to a boil. 
  • Lower the heat, cover and simmer until done, about twenty minutes. 
  • Remove top, pour peas over top, and sprinkle pimientos on top. Then sprinkle chopped parsley on top as well, for good measure. 
  • If you like, sprinkle a little of the white wine on top. 
  • Prep Time: 1/2 Hr.
  • Cook Time: 20-30 Minutes
  • Category: Chicken
  • Cuisine: Spanish