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Arroz Con Pollo

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Submitted by jimsgirl

Chicken with rice, Spanish style.

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

3 1.4
POUNDS KG CHICKEN
broiler/fryer, cut up
¾ 3.8
TEASPOON ML SALT
½ 2.5
TEASPOON ML PAPRIKA
¼ 1.3
TEASPOON ML BLACK PEPPER
2 ½ 591
CUPS ML CHICKEN BROTH
1 237
CUP ML RICE
uncooked
1 1
MEDIUM MEDIUM ONIONS
chopped
1 5
TEASPOON ML GARLIC SALT
½ 2.5
TEASPOON ML OREGANO
dried
0.6
TEASPOON ML TURMERIC
ground
1 1
EACH EACH BAY LEAVES
crumbled *
1 1
PACKAGE PACKAGE GREEN PEAS
frozen, thawed, drained

Directions

Heat oven to 350℉ (180℃).

Place chicken, skin sides up, in ungreased rectangular baking dish , 13 x 9 x 2-inches.

Sprinkle with salt, paprika, and pepper.

Bake uncovered 30 minutes. Heat broth to boiling.

Remove chicken and drain fat from dish.

Mix broth, rice, onion, garlic salt, oregano, turmeric, bay leaf, and green peas in baking dish.

Top with chicken; cover with aluminum foil.

Cook in oven until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 420g (14.8 oz)
Amount per Serving
Calories 621 27% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 205mg 68%
Sodium 772mg 32%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 146g
Vitamin A 22% Vitamin C 10%
Calcium 6% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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