Arroz Con Pollo #2

60 minutes Prep: 20 minutes Cook: 40 minutes

808 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	tablespoons	vegetable oil
2	pounds	chicken thighs	& legs
1/2	teaspoon	paprika
1	tablespoon	cilantro	chopped
1/2	cup	onions	diced
1	each	garlic clove	crushed
1 1/2	cups	water
1/2	cup	white wine
3	each	tomatoes	diced
1	each	chicken boullion cubes
1	each	bay leaf
1/2	teaspoon	oregano
1	teaspoon	vegetable seasoning
1/2	teaspoon	basil
1	cup	celery
1/2	cup	almonds
3/4	cup	rice, brown	short grain
3/4	cup	wild rice
2	cups	green peas

Directions

Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice.

Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready.

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Nutrition Facts

Serving Size 568g

Amount per Serving

Calories 808 46% of calories from fat

	% Daily Value*
Total Fat 41.0g	64%
Saturated Fat 10.0g	52%
Trans Fat 0.0g
Cholesterol 186mg	62%
Sodium 321mg	13%
Total Carbohydrate 46.0g	15%
Dietary Fiber 6.0g	24%
Sugars 6.0g
Protein 61.0g	122%

Vitamin A	46%		Vitamin C	32%
Calcium	8%		Iron	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Lentil and Vegetable Stew

This is a delicious, filling, easily customizable recipe! I made it with red lentils which cooked faster, so I set them aside and then cooked the potato, etc. in water, then added the lentils back in with the zucchini. I used unpeeled red potatoes, and I substituted a splash of Worcestershire sauce for the bouillion. I also left out the salt, and added black pepper, cayenne pepper and turmeric. Yum, yum! Perfect for serving over brown rice.

Reviewed by swtpesq