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Arroz Con Pollo (Chicken With Rice)

Yield 7 servings (serving size: 1 cup)

Ingredients

  • 3 cups water
  • 1/2 teaspoon black peppercorns
  • 3 bay leaves
  • 2 pounds chicken thighs, skinned
  • 1 tablespoon vegetable oil
  • 2 cups coarsely chopped yellow onion
  • 1 1/2 cups coarsely chopped green bell pepper
  • 3 garlic cloves, finely chopped
  • 1 1/2 cups uncooked Arborio rice
  • 1 tablespoon Hungarian sweet paprika
  • Dash of crushed saffron threads
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 303
  • caloriesfromfat 16 %
  • fat 5.5 g
  • satfat 1.2 g
  • monofat 1.6 g
  • polyfat 1.9 g
  • protein 18.7 g
  • carbohydrate 41 g
  • fiber 2.3 g
  • cholesterol 62 mg
  • iron 3.5 mg
  • sodium 404 mg
  • calcium 30 mg

How to Make It

  1. Combine the first 4 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat.

  2. Remove chicken thighs from broth. Strain broth through a colander into a bowl, and discard solids. Add enough water to broth to equal 3 cups, and set broth mixture aside.

  3. Remove the chicken from bones, and cut meat into bite-size pieces. Discard bones.

  4. Heat the oil in Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 6 minutes or until lightly browned. Add rice, paprika, and saffron; cook 2 minutes, stirring constantly. Add the broth mixture, wine, salt, and pepper; cook 6 minutes or until half of liquid is absorbed, stirring occasionally. Stir in chicken. Cover and bake at 325° for 12 minutes or until rice is just tender and liquid is nearly absorbed. Sprinkle each serving with chopped parsley.