Arroz con Pollo

Becky Luigart-Stayner; Melanie J. Clarke

Cuban chicken and rice (Arroz con Pollo) comes in many variations; however, it always starts with sofrito, a sautéed mixture of onion, bell pepper, and garlic. We use turmeric to color the rice yellow; other versions use annatto seeds or saffron.

Yield: 6 servings (serving size: 1 drumstick, 1 thigh, and 1 cup rice mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 469
  • Calories from fat: 20%
  • Fat: 10.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.8g
  • Protein: 34.6g
  • Carbohydrate: 55.5g
  • Fiber: 4.1g
  • Cholesterol: 108mg
  • Iron: 3.1mg
  • Sodium: 797mg
  • Calcium: 75mg

Ingredients

  • 6 chicken drumsticks (about 1 1/2 pounds), skinned
  • 6 chicken thighs (about 1 1/2 pounds), skinned
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons dried oregano, divided
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon ground cumin
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup diced ham
  • 2 1/4 cups fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup frozen petite green peas, thawed
  • 1/2 cup chopped pimiento-stuffed green olives

Preparation

  1. Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
  2. Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice and ham; cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil. Add chicken, nestling into the rice mixture. Cover, reduce heat, and simmer 18 minutes or until liquid is almost absorbed. Stir in peas; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes. Sprinkle with olives.
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