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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.


Arroz Con Pollo

Ingredients

For 4 people

  • 1 teaspoon(s) vegetable oil
  • 6 small chicken thighs, skin and fat removed (1 1/2 lb.)
  • 1 medium onion, finely chopped
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 lemon
  • 1 1/2 cup(s) long grain white rice
  • 1 garlic clove, minced
  • 1/8 teaspoon(s) cayenne pepper
  • 1 3/4 cup(s) broth, chicken
  • 10 ounce(s) water
  • 10 ounce(s) peas

Directions

1. In a large non-stick frying pan over medium high heat, heat olive oil; add chicken pieces and saute, turning until browned, approximately 7 minutes. Remove chicken and transfer to a plate; set aside. 2. In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until onions are translucent. 3. Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt and saffron. Return chicken to pan; cover and let simmer for 25 minutes. Stir in frozen peas and pepper; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes. Remove from heat and serve.

Nutrition facts

  • Kcal: 676.49 kcal
  • Fibers (g): 5.07g
  • Sodium (mg): 683.12mg
  • Carbs: 66.88g
  • Fat: 24.88g
  • Saturated fat (g): 7.52g
  • Proteins: 47.47g