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Arroz Con Pollo (Chicken & Rice)

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Submitted by ebonygem

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 453.6
POUND G CHICKEN BREASTS
skinless, boneless, cut into 1" strips
1 1
MEDIUM MEDIUM ONIONS
quartered
2 2
EACH EACH GREEN BELL PEPPERS
chopped
1 1
EACH EACH JALAPEÑO PEPPER
seeded, chopped *
3 3
EACH EACH GARLIC CLOVES
minced
2 3E+1
TABLESPOONS ML CORIANDER
chopped fresh
2 473
CUPS ML CHICKEN BROTH
1 237
CUP ML TOMATOES, CANNED
canned, italian plum, crushed, drained
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML CHILI POWDER
¾ 177
CUP ML BROWN RICE
long-grain
1 1
DASH DASH CAYENNE PEPPER *
1 237
CUP ML GREEN PEAS
(fresh or frozen)
1 15
TABLESPOON ML PIMENTOS
sliced
1 15
TABLESPOON ML CAPERS
rinsed, drained

Directions

Sauté chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes, until rice has adsorbed liquid. Add peas, remove from heat and let steam.

Arrange chicken and sauce over rice, garnish with pimentos and capers.

Makes 6 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 285 16% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 319mg 13%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 16%
Sugars g
Protein 59g
Vitamin A 13% Vitamin C 70%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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