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