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Arroz Con Pollitos Mercedes

Taste.of.Spain's picture
  Pitted olives 20 Small
  Chickens 2
  Olive oil 4 Tablespoon
  Butter 4 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt To Taste
  White pepper To Taste
  Tomato puree 1 Tablespoon
  Canned chicken soup/Stock made with chicken bouillon cubes 3 3⁄4 Cup (60 tbs)
  Onion 1 Medium
  Cured ham 1⁄4 Pound
  Rice 1 1⁄2 Cup (24 tbs)
  Grated swiss cheese/Dutch cheese 2 Cup (32 tbs)

Mix in the olives, add salt to taste, cover the casserole, and cook very slowly until the chicken is tender.
Add a little water during cooking if necessary to thin sauce.
Preheat oven to 400 F and bring the chicken stock to boil on the side.
In a flat casserole, heat 2 tb olive oil with 2 tb butter.
Fry the chopped onion with the ham cut in strips.
When the onion turns golden, add the rice.
Brown the rice.
Pour boiling chicken stock over rice, quickly mix in cheese, check seasoning, and put dish in 400 Foven for about 15 minutes or until the rice is done.
Take a crown mold, butter it, pack the mold with the rice, let it rest a few minutes, then unmold it in a large, round dish.
Arrange the chicken in the center with.
the olives and ham on top.
Pour chicken sauce over both rice and chicken and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2659 Calories from Fat 1569

% Daily Value*

Total Fat 175 g269.6%

Saturated Fat 57.8 g289%

Trans Fat 0 g

Cholesterol 688.6 mg229.5%

Sodium 2517 mg104.9%

Total Carbohydrates 82 g27.3%

Dietary Fiber 1.9 g7.7%

Sugars 4.8 g

Protein 174 g347.6%

Vitamin A 47.5% Vitamin C 27.5%

Calcium 65% Iron 58.5%

*Based on a 2000 Calorie diet

Arroz Con Pollitos Mercedes Recipe