Arroz con pollo (Colombian chicken with rice)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 182.5
- Total Fat: 2.8 g
- Cholesterol: 37.4 mg
- Sodium: 1,035.6 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 1.6 g
- Protein: 15.7 g
View full nutritional breakdown of Arroz con pollo (Colombian chicken with rice) calories by ingredient
Introduction
A pilaf that is nutritious, savory, easy, & soooo good. I grew up in Colombia, & this tastes like home to me. My Colombian husband & our Colombian friends love it too! A pilaf that is nutritious, savory, easy, & soooo good. I grew up in Colombia, & this tastes like home to me. My Colombian husband & our Colombian friends love it too!Number of Servings: 12
Ingredients
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1/2 large chicken breast, bone and skin removed
6 chicken thighs, bone and skin removed
2 large carrots
2 jalapeño peppers
3 green onions
1 c. frozen peas
1 1/2 c. long grain white rice
2 1/2 t. salt
1 1/2 T. ground cumin
2 t. ground turmeric
1/4 t. cayenne pepper
generous shake black pepper
3 1/4 c. chicken broth
Directions
Boil the chicken pieces for about 30 minutes while you prepare the remaining ingredients. Use plenty of water, as you'll later use the resulting broth as the main liquid for cooking the pilaf.
Chop the carrots and onions; dice the jalapeños & remove most of the seeds (depends on how much spiciness you like--mine is spicier than the way this dish is made in Colombia). Put veggies, along with the peas & seasonings, into a Dutch oven or another large pot with a tightly fitting lid.
Cut up the chicken pieces into largeish chunks & add to pot. Measure broth, add, & stir everything together. Cover, bring to boiling, turn heat to low & cook (without peeking!) for 25-30 minutes.
At the table I like to add a bit of good Mexican salsa to my own serving, but many Colombians like a dash of ketchup on their arroz con pollo.
About 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RUTHXG.
Chop the carrots and onions; dice the jalapeños & remove most of the seeds (depends on how much spiciness you like--mine is spicier than the way this dish is made in Colombia). Put veggies, along with the peas & seasonings, into a Dutch oven or another large pot with a tightly fitting lid.
Cut up the chicken pieces into largeish chunks & add to pot. Measure broth, add, & stir everything together. Cover, bring to boiling, turn heat to low & cook (without peeking!) for 25-30 minutes.
At the table I like to add a bit of good Mexican salsa to my own serving, but many Colombians like a dash of ketchup on their arroz con pollo.
About 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RUTHXG.