Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light May 2002

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

472 calories; calories from fat 17%; fat 8.7g; saturated fat 2.1g; mono fat 3.5g; poly fat 1.8g; protein 37.1g; carbohydrates 57.8g; fiber 3.1g; cholesterol 122mg; iron 5.2mg; sodium 773mg; calcium 32mg.
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