Arroz con Pollo (Chicken with Rice)

Photo: Karry Hosford

Yield: 6 servings (serving size: 2 chicken pieces and about 2/3 cup rice mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 472
  • Calories from fat: 17%
  • Fat: 8.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 37.1g
  • Carbohydrate: 57.8g
  • Fiber: 3.1g
  • Cholesterol: 122mg
  • Iron: 5.2mg
  • Sodium: 773mg
  • Calcium: 32mg

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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