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Chef with red wine glass

ARROZ CON POLLO

Serving Size: 6
(Chicken with Rice)
 

INGREDIENTS

    1/4   Cup Olive oil
    1     Each Chicken, Whole -- cut up
    1     Each Green Pepper -- chopped
    1     Large Onion -- chopped
    3     Cloves Garlic -- minced
    1     Whole Bay Leaf
    Salt And Pepper -- to taste
    5     Threads Saffron
    2¼  Cups Chicken broth
    2     Whole Tomatoes -- chopped
    1     Cup Rice
    1     Can Peas -- garnish
    Pimientos -- garnish
     

DIRECTIONS

Heat oil and brown chicken on both sides. 

Add green pepper, onion and garlic, and cook for about 5 minutes,

Add tomato, saffron dissolved in chicken broth, bay leaf, salt and pepper to taste. 

Cover and cook for 20 minutes.

Add rice, stir well, cover again and simmer for 20 - 30 minutes longer, or until all liquid has been absorbed and chicken is tender.

Garnish with peas and pimientos.
 

NOTES: Really of Spanish origin, Arroz con Pollo (Rice with Chicken)  is a speciality in many Latin American and Caribbean countries, including Cuba.
 

NUTRITION
Per serving:
597 Calories (kcal); 37g Total Fat; (56% calories from fat); 30g Protein; 35g Carbohydrate; 94mg Cholesterol; 391mg Sodium
 

 

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