Arroz Con Pollo (Chicken With Rice)

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 16%
  • Fat: 5.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.9g
  • Protein: 18.7g
  • Carbohydrate: 41g
  • Fiber: 2.3g
  • Cholesterol: 62mg
  • Iron: 3.5mg
  • Sodium: 404mg
  • Calcium: 30mg

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

Preparation

  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.
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Arroz Con Pollo (Chicken With Rice) Recipe at a Glance
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