Arroz Con Pollo Recipe

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Servings: 2

Ingredients

Cost per serving $4.73 view details
  • 2 x Chicken breasts without skin
  • 1 Tbsp. Extra virgin olive oil Salt and pepper
  • 1/2 med Onion, diced
  • 1 med Bell pepper, diced
  • 3 x Cloves garlic, chopped
  • 1/2 c. Long-grain rice, rinsed and liquid removed
  • 1 c. Low sodium chicken broth
  • 1/2 tsp Saffron threads
  • 1/4 c. Dry sherry
  • 4 x Plum tomatoes, diced
  • 1/2 c. Frzn peas
  • 8 x Green olives, pitted, halved
  • 1 x Clove garlic, crushed
  • 2 tsp Extra virgin olive oil
  • 1/2 loaf french bread loaf

Directions

  1. Preheat oven to 350. Heat 1/2 Tablespoons oil n a nonstick skillet. Cut chicken into small pcs and borwn on all sides, about 2 min per side. Remove chicken, and season with salt and pepper.
  2. Add in remaining 1/2 Tablespoons oil to pan and saute/fry onions, without browning, 5 mnutes. Add in bell pepper and garlic and saute/fry 5 min more.
  3. Place rice in a strainer and rinse under cool water. Drain well and add in to skillet. Saute/fry 1 minute. Add in chicken stock and saffron. Bring to the simmer and add in sherry and tomatoes. Cover and simmer 5 min.
  4. Return chicken to skillet and simmer, covered, 15 min more.
  5. Add in peas and olives and cook 2 min. Taste for seasoning and add in more salt and pepper if needed.
  6. Prpeare bread: Add in garlic to 2 teaspoon extra virgin olive oil and brush on top of bread.
  7. Place in 350 oven to hot through, about 5 to 7 min.
  8. Serving Ideas : Tossed Green Salad and hot French bread

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Nutrition Facts

Amount Per Serving %DV
Serving Size 490g
Recipe makes 2 servings
Calories 456  
Calories from Fat 65 14%
Total Fat 7.39g 9%
Saturated Fat 1.3g 5%
Trans Fat 0.01g  
Cholesterol 27mg 9%
Sodium 265mg 11%
Potassium 805mg 23%
Total Carbs 67.67g 18%
Dietary Fiber 5.5g 18%
Sugars 10.72g 7%
Protein 22.17g 35%
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