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Arroz Con Pollo (chicken And Rice)

JuanMontalvo's picture
Ingredients
  Boneless chicken breast 1 Pound, cut into 2 inch cubes
  Boneless chicken thigh 1 Pound, cut into 2 inch cubes
  Dried oregano 1 Tablespoon
  Dried cumin 1 Tablespoon
  Lime juice 2 Tablespoon
  Olive oil 2 Tablespoon
  Spanish onion 1 Medium, chopped
  Green bell pepper 1 Medium, chopped
  Red bell pepper 1 Medium, chopped
  Garlic 3 Clove (15 gm), minced
  Brown rice 2 Cup (32 tbs)
  Saffron threads 1 Teaspoon
  Dry white wine 1 Cup (16 tbs)
  Tomato paste 1 Tablespoon
  Fat free, low sodium chicken broth 4 Cup (64 tbs)
  Salt 1 Tablespoon (or to taste)
  Pepper 1 Teaspoon (or to taste)
  Bay leaf 2 Large
  Low sodium early young sweet peas 15 Ounce, drained (1 15-ounce can)
  Red pimentos 1 Jar, chopped
Directions

GETTING READY
1) To a bag, add the chicken, lime juice, oregano and cumin.
2) Set aside and let the meat marinade for 30 minutes.
3) To the saffron threads, add warm water and set aside.

MAKING
4) In a pan, sauté the onion, garlic and peppers in olive oil, till vegetables are soft.
5) Add the rice and mix well.
6) Add the marinated chicken and cook for about 3 minutes.
7) Add the saffron threads, chicken broth and white wine.
8) Add the bay leaves and bring the contents to a boil.
9) Add the tomato paste and mix well. Add salt and pepper, stir.
10) Cover the pan and simmer over low heat for 30 minutes.
11) Once the rice is done, fold in the chopped pimentos and drained beans.

SERVING
12) Transfer the preparation to a serving plate and serve while still hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
40 Minutes
Ready In: 
80 Minutes

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