Arroz Con Pollo
|Chicken||3 Pound (1 Chicken)|
|Season all||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Green pepper||1 Medium|
|Instant chopped onion||1⁄2 Cup (8 tbs)|
|Tomatoes||2 Cup (32 tbs) (No. 303 Can)|
|Canned mushrooms||4 Ounce, sliced (1 Can)|
|Rice||2 Cup (32 tbs), washed and drained|
|Water||4 Cup (64 tbs)|
|Pimiento||1 Tablespoon, chopped|
|Instant minced garlic||1⁄8 Teaspoon|
|Chicken seasoned stock base||5 Teaspoon|
|Cayenne pepper/Red pepper||1⁄8 Teaspoon|
|Black pepper||1⁄4 Teaspoon, coarse grind|
|Crushed saffron||1⁄8 Teaspoon|
|Sherry/Water||1⁄2 Cup (8 tbs)|
|Green peas||1 Can (10 oz)|
|Parsley flakes||1 Teaspoon (For Garnish)|
1.Chop chicken to pieces and apply a mixture of Season All, pepper and flour.
2.Preheat the oven to 375 degrees.
3.In a skillet, heat oil and brown chicken pieces in it.
4.Take a 4 quart casserole and put the chicken in it.
5.Saute onions and chopped chilies in the remaining oil until light brown.
6.Put tomatoes, mushrooms along with liquid, rice, water, pimiento, sherry, black pepper, red pepper, saffron, bay leaf and sherry.
7.Put the sauce on the chicken pieces and bake for 40 minutes.
8.Put peas and bake for 15- 20 more minutes.
9.Serve warm garnished with parsley flakes.
Calories 914 Calories from Fat 395
% Daily Value*
Total Fat 44 g68.1%
Saturated Fat 9.9 g49.6%
Trans Fat 0 g
Cholesterol 152 mg50.7%
Sodium 1241.8 mg51.7%
Total Carbohydrates 71 g23.6%
Dietary Fiber 5.8 g23.2%
Sugars 5.7 g
Protein 55 g109.7%
Vitamin A 28.5% Vitamin C 87.5%
Calcium 9.9% Iron 27%
*Based on a 2000 Calorie diet