Arroz con Pollo

Arroz con Pollo

Arroz con pollo (Spanish for "chicken with rice") is traditionally made with chicken, tomatoes, green pepper, and sometimes saffron. This version adds wine and asparagus for a new twist.

Recipe from Better Homes and Gardens
SERVINGS
4 to 6
PREP TIME
30 mins

Arroz con Pollo

Arroz con pollo (Spanish for "chicken with rice") is traditionally made with chicken, tomatoes, green pepper, and sometimes saffron. This version adds wine and asparagus for a new twist.

Arroz con Pollo
SERVINGS
4 to 6
PREP TIME
30 mins
Ingredients
  • 1  3 - 3 1/2 pound broiler-fryer chicken, cut up
  • 1/4  teaspoon salt
  • 1/4  teaspoon pepper
  • 2   tablespoons olive oil or cooking oil
  • 2   tablespoons tomato paste
  • 1   medium green pepper, coarsely chopped
  • 1   medium onion, chopped
  • 3   cloves garlic, minced
  • 2   medium tomatoes, coarsely chopped
  • 1   cup beer or chicken broth
  • 3/4  cup chicken broth
  • 1/4  cup dry white wine
  • 1   bay leaf
  • 1/2  teaspoon salt
  • 1/4  teaspoon thread saffron (optional)
  • 1   cup uncooked short- or long-grain rice
  • 8   ounces asparagus spears, cooked crisp-tender and drained (optional)
  • 1/2  cup frozen peas, cooked and drained (optional)
  • 1   tablespoon sliced pimiento (optional)
  • 1/8  teaspoon pepper
Directions
1. 
If desired, skin chicken. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until brown, turning to brown evenly. Stir in tomato paste to help color the chicken. Remove chicken.
2. 
Add green pepper, onion, and garlic to skillet and cook about 5 minutes or until vegetables are tender. Stir in tomatoes, beer, chicken broth, wine, bay leaf, the 1/2 teaspoon salt, the saffron, if desired, and the 1/8 teaspoon pepper. Bring to boiling. Stir in rice; reduce heat. Simmer, covered, for 10 minutes.
3. 
Transfer to a 13x9x2-inch baking dish or 3-quart casserole; top with chicken. Cover and bake in a 350 degree F. oven for 40 to 50 minutes or until chicken and rice are tender. Remove bay leaf. If desired, transfer to a serving platter. Garnish with asparagus, peas, and pimiento. Makes 4 to 6 servings.

nutrition information

Per Serving: cal. (kcal) 642, Fat, total (g) 26, chol. (mg) 118, sat. fat (g) 6, carb. (g) 51, fiber (g) 3, pro. (g) 43, vit. A (RE) 144, vit. C (mg) 28, sodium (mg) 708, calcium (mg) 40, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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