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Arroz Con Pollo

Fondue.Chef's picture
  Broiler fryer chicken 1 , cut into serving size pieces
  Monosodium glutamate 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Salad oil 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned tomatoes 1 Pound (1 Can)
  Canned peas 1 Pound (1 Can)
  Bouillon cubes 2
  Saffron 1⁄4 Teaspoon
  Cooked rice 1 1⁄2 Cup (24 tbs)

Sprinkle chicken with MSG, 1 teaspoon of the salt, and the paprika.
Brown in hot oil in skillet.
Remove chicken to a baking dish that can be covered tightly.
Add onion to skillet and cook until tender but not browned.
Drain liquid from tomatoes and peas and add enough water to make 3 cups.
Stir into skillet and scrape brown pieces from bottom with a spoon.
Add bouillon cubes, saffron and remaining 1/2 tea spoon salt and bring to a boil.
Pour over chicken.
Sprinkle rice around chicken, stirring so all of rice is moistened.
Add tomatoes and cover tightly.
Bake in a 350° F.oven for 25 minutes.
Uncover and toss rice.
Add peas.
Cover and bake 10 minutes longer.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4584 Calories from Fat 2574

% Daily Value*

Total Fat 286 g440.6%

Saturated Fat 67.7 g338.3%

Trans Fat 1 g

Cholesterol 1129.5 mg376.5%

Sodium 7883.6 mg328.5%

Total Carbohydrates 183 g61.1%

Dietary Fiber 27.8 g111%

Sugars 19.7 g

Protein 312 g623.3%

Vitamin A 131.9% Vitamin C 124.1%

Calcium 35.3% Iron 134.6%

*Based on a 2000 Calorie diet

Arroz Con Pollo Recipe