Arroz Con Pollo
This classic dish is protein-rich and flavorful. Consider chicken thighs instead of breasts for a heart-healthy swap.
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Serves8 (1 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 2 tablespoons vegetable oil
- 4 each chicken legs, skin removed (or 4 thighs and 4 drumsticks)
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large tomatoes, chopped
- 2 cups chicken broth, low-sodium (or water)
- 1 bay leaf
- 1/4 teaspoon black pepper
- 1 cup rice, white, uncooked
- 1 cup frozen peas (or pigeon peas)
Directions
- In a large skillet heat oil over medium high heat, and brown chicken on both sides- about 4 minutes per side.
- Add green pepper, onion, and garlic and cook for about 5 minutes.
- Add tomato, chicken broth, bay leaf, and black pepper.
- Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
- Add peas, continue cooking until heated through.
- Serve one piece of chicken with 3/4 cup rice mixture. Or remove chicken from the bone and stir it back into the rice.
Recipe Tips
Substitute chicken with 2 pounds chicken breasts, cut into larger cubes.
Add 1/2 cup sliced green or black olives for additional flavor.
Nutrition Facts
Arroz Con Pollo
Amount Per Serving (1 1/2 cups eachg)
Calories 338
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 164mg
55%
Sodium 162mg
7%
Potassium 578mg
17%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
8%
Sugars 3g
Protein 35g
70%
Vitamin A
19%
Vitamin C
33%
Vitamin D0%
Calcium
3%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
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