Healthy Arroz Con Pollo
- 1 of 4 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 of 4 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 of 4 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 of 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.
Servings Per Recipe: 8
Per Serving: 576 mg sodium, 351 kcal cal., 34 g pro., 30 g carb., 10 g Fat, total, 95 mg chol., 2 g sat. fat, 2 g fiber