Photo of Arroz con pollo by WW

Arroz con pollo

Points® value
Total Time
45 min
5 min
40 min
Save on washing up with this paella-style Latin American dish. It may only require one pot, but is packed full of flavour


Calorie controlled cooking spray

4 spray(s)


2 teaspoon(s), level, smoked

Chicken breast, skinless, raw

4 medium


1 large, finely sliced

Peppers, all types

2 medium, (we used yellow and red), deseeded and finely sliced

Cayenne Pepper

¼ teaspoon(s), level

Chicken stock cube(s)

1 cube(s), 500ml stock

White Long Grain Rice, dry

150 g

Parsley, fresh

1 tablespoon(s), roughly chopped


  1. Mist a large nonstick frying pan with cooking spray and place over a medium-high heat. Rub the paprika into the chicken breasts and season well. Cook in the hot pan for 3 minutes, until golden on one side, then flip over and cook for a further 2 minutes. Transfer to a plate, cover, and set aside.
  2. Add the onions and pepper to the pan, season, and cover. Cook for 7 minutes, until slightly softened, then stir in the cayenne and cook for 2 minutes more.
  3. Pour the stock into the pan, add the rice and bring to a boil. Lower the heat and reduce to a simmer, then add the chicken. Cook for 20-25 minutes, until the rice is tender and the chicken is cooked through. Scatter over the parsley to serve.


Remember to put the lid on once you’ve added the rice – it helps to retain the heat so the dish cooks in time