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Skillet Arroz Con Pollo

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Submitted by sandyd

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 1E+1
TEASPOONS ML OLIVE OIL
4 4
EACH EACH CHICKEN LEGS
skin removed *
4 4
EACH EACH CHICKEN THIGHS, BONELESS, SKINLESS
skin removed *
14 ½ 419.1
OUNCES ML/G CHICKEN BROTH
1 237
CUP ML RICE, CONVERTED
white, uncooked *
½ 118
½ 118
CUP ML SWEET RED BELL PEPPERS
or green pepper
¼ 1.3
TEASPOON ML TURMERIC
or saffron
0.6
TEASPOON ML GARLIC POWDER
0.6
TEASPOON ML RED PEPPER FLAKES
ground, up to 1/2 teaspoon

Directions

Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples.

Add chicken pieces; cook until browned on all sides.

Move chicken to side of skillet.

Add remaining ingredients, blend well.

Place chicken in rice mixture.

Bring to a boil, reduce heat to low.

Cover and simmer 15 minutes, stirring occasionally.

Turn chicken over; cover and simmer an additional 10 minutes, or until tender and juices run clear.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 67 49% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 158mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 14% Vitamin C 44%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

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