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.

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2.5 by 3 people

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  • Makes: 4 servings
  • Prep: 30 mins
  • Bake: 40 mins

Arroz con Pollo

Reviews (0)

2.5 by 3 people

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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.
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Nutrition Facts (Arroz con Pollo)

  • Per serving:
  • 642 kcal ,
  • 26 g fat
  • (6 g sat. fat ,
  • 118 mg chol. ,
  • 708 mg sodium ,
  • 51 g carb. ,
  • 3 g fiber ,
  • 43 g pro.
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