Arroz con Pollo (Chicken with Rice)

Arroz con Pollo (Chicken with Rice) Recipe
Photo: Karry Hosford

Yield:

6 servings (serving size: 2 chicken pieces and about 2/3 cup rice mixture)

Recipe from

Nutritional Information

Calories 472
Caloriesfromfat 17 %
Fat 8.7 g
Satfat 2.1 g
Monofat 3.5 g
Polyfat 1.8 g
Protein 37.1 g
Carbohydrate 57.8 g
Fiber 3.1 g
Cholesterol 122 mg
Iron 5.2 mg
Sodium 773 mg
Calcium 32 mg

Ingredients

Chicken:
1/4 cup fresh lemon juice
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon Bijol seasoning
6 chicken drumsticks (about 1 1/2 pounds), skinned
6 chicken thighs (about 2 pounds), skinned
4 garlic cloves, minced
Rice:
2 cups uncooked Valencia rice or other short-grain rice
2 teaspoons olive oil, divided
2 1/2 cups fat-free, less-sodium chicken broth
3 tablespoons commercial sofrito (such as Goya)
1/2 teaspoon Bijol seasoning
1/2 teaspoon saffron threads (optional)
1/2 cup frozen petite green peas, thawed
1 (7-ounce) jar sliced pimiento, drained

Preparation

To prepare the chicken, combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove the chicken from the bag, reserving the marinade.

To prepare the rice, place rice in a colander in a large bowl, and rinse with cold water until the water runs clear. Drain rice well.

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add the drumsticks, and cook 5 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and thighs. Remove from pan; keep warm.

Add reserved marinade, rice, chicken broth, sofrito, Bijol, and saffron threads (if desired) to pan. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in peas and pimiento; let stand, covered, 10 minutes.

Note:

May 2002
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