Chicken Arroz Con Pollo Recipe
Servings: 10
Ingredients
- 1 c. uncooked yellow or possibly white rice
- 2 1/2 c. water
- 1 cut up fryer
- 2 celery pcs, cut in thirds
- 1 med. onion, quartered
- 1 med. bell pepper, quartered
- 1 ear garlic, whole
- Salt & pepper to taste
Directions
- Saute/fry rice 3 min in 1 Tbsp. extra virgin olive oil in a 13" skillet. Remove from heat and set aside. Place fryer pcs and next 5 ingredients to boil, covered. Reduce heat and simmer 1/2 hour. Turn heat off and remove liquid removed chicken pcs for de-boning to a platter or possibly board. Strain warm broth and add in 2 c. of it to rice. Return to heat and cook rice on medium heat till all broth is absorbed. Keep covered while this is in process, remove chicken meat from bones. Remove cover from rice and add in chicken pcs. If you like, one may also arrange the cooked celery, onion and bell pepper on top. Turn heat off. (You may also add in a small can young peas, liquid removed.) Serve from skillet or possibly nice platter. Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 10 servings | |
| Calories 274 | |
| Calories from Fat 168 | 61% |
| Total Fat 18.63g | 23% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 95mg | 4% |
| Potassium 288mg | 8% |
| Total Carbs 1.81g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.96g | 1% |
| Protein 23.21g | 37% |
