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.
Servings 4 servings
Calories 2705.94 kcal
- 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 81/100 cup(s) broth, chicken
- 10 ounce(s) water
- 10 ounce(s) peas
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.
In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until onions are translucent.
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.
Calories: 2705.94kcalCarbohydrates: 267.5gProtein: 189.87gFat: 99.51gSaturated Fat: 30.06gCholesterol: 860.16mgSodium: 2732.47mgFiber: 20.28gSugar: 16.79g
Keyword Chicken, Healthy Bytes, Healthy Eating, Low Calorie, Low Fat