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Photo of Arroz con pollo – South America by WW

Arroz con pollo – South America

Total Time
50 min
10 min
40 min
This South American dish is bursting with flavour, taking humble chicken to a whole new level!


Olive oil

2 tsp

Skinless chicken drumstick

8 individual, bone removed, (lovely legs)

Brown onion

1 large, chopped

Red capsicum

1 medium, chopped


3 clove(s), crushed

Rice, white, dry

1 cup(s), (calrose variety)

Dried saffron

½ tsp, threads or ground

Dried oregano

1 tsp

Dried chilli flakes

½ tsp, optional

Canned diced tomatoes

400 g

Salt reduced chicken stock

1½ cup(s), (375ml)

Fresh flat-leaf parsley

¼ cup(s), chopped


  1. Heat the oil in a large deep frying pan or shallow flameproof baking dish over high heat. Season the chicken with salt and pepper and cook for 10 minutes or until browned all over. Transfer to a plate.
  2. Add the onion, capsicum and garlic to pan. Cook, stirring, for 5 minutes or until onion is softened. Stir in the rice, saffron, oregano and chilli flakes. Cook, stirring, for 1 minute. Add the tomato and stock and bring to the boil.
  3. Return the chicken to the pan with any juices. Cover and simmer over low heat for 20 minutes or until the chicken and rice are cooked through. Season with salt and pepper. Serve sprinkled with parsley.