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Healthy Arroz Con Pollo

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Makes: 8  servings Prep 15 mins Cook 35 mins
Healthy Arroz Con Pollo
Nutrition Facts

Servings Per Recipe 8


  • Amount Per Serving
  • cal.(kcal)351
  • Fat, total(g)10
  • chol.(mg)95
  • sat. fat(g)2
  • carb.(g)30
  • fiber(g)2
  • pro.(g)34
  • sodium(mg)576

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 1 broiler/fryer chicken, about 5 pounds (giblets removed), cut into 8 pieces (save wings for another use)
  • 3/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1/4 cup  all-purpose flour
  • 3 tablespoons  vegetable oil
  • 1 small onion, diced
  • 3 cloves garlic, sliced
  • 1 cup  white rice, uncooked
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 packet (from 1.41-ounce box) Goya Sazon with Azafran seasoning
  • 1 box (10 ounces) frozen green peas, thawed

Directions

1. Remove skin from chicken and discard. Season pieces with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Toss in flour to coat.

2. Heat 1 tablespoon of the oil in a large covered saute pan over medium-high heat. Brown half of the chicken pieces, about 3 minutes. Transfer to a plate. Add another tablespoon oil and repeat with remaining chicken.

3. Reduce heat to medium and add remaining tablespoon oil and the onion to pan. Cook 3 minutes. Add garlic; cook 1 minute. Stir in rice. Add broth, seasoning packet, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Increase heat to high and bring to a boil.

4. Stir in peas and return chicken to pan along with any accumulated juices. Cover and reduce heat to medium-low. Cook 20 to 25 minutes or until rice is tender. Let stand 5 minutes, covered, before serving.

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