Recipes

Arroz con Pollo

Chicken and rice is especially nice when you prepare Arroz con Pollo. There’s lots of great Mexican flavor, and this dish packs a spicy, scrumptious punch.
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Course Main Course
Cuisine Mexican

Servings 6 servings
Calories 2712.99 kcal

Ingredients

  

  • 1 teaspoon(s) vegetable oil
  • 6 small chicken thighs, skin and fat removed (1.5 lbs)
  • 1 dash(es) salt
  • 1 dash(es) pepper
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 1/2 cup(s) long grain white rice
  • 1 lemon
  • 1 garlic clove, minced
  • 1/8 teaspoon(s) cayenne pepper
  • 14 1/2 ounce(s) chicken broth
  • 1 1/4 cup(s) water
  • 10 ounce(s) peas

Instructions

 

  • In a nonstick 12″ skillet, warm oil over med heat until hot.
  • Add chicken and sprinkle with black pepper and salt.
  • Add onion and green pepper to skillet.
  • Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minutes.
  • Meanwhile use a vegetable peeler to remove a 3″ strip of peel from the lemon.
  • Stir lemon peel, rice, garlic, cayenne, broth, water and salt into mixture in skillet and bring to a boil over high heat.
  • Reduce heat to low; cover and simmer 20 minute.
  • Stir in peas; cover and cook 5 minute Remove skillet from heat.
  • Spoon into a serving dish and garnish with lemon wedges.

Nutrition

Calories: 2712.99kcalCarbohydrates: 275.44gProtein: 202.37gFat: 97.79gSaturated Fat: 28.27gCholesterol: 860.16mgSodium: 13800.07mgFiber: 20.43gSugar: 29.49g

Keyword Chicken, Rice
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