Arroz Con Pollo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs. chicken1 onion, medium sized, chopped fine3 cloves garlic, minced10 oz. jar stuffed green olives5 oz. jar capers4 oz. jar pimentos1 T. cilantro, chopped fine28 oz. can Diced tomatoes15 oz. can tomato sauce1-2 T. Wine vinegar2 pkgs.Sazon with achiote Adobo to taste (spanish seasoning consisting usually of salt, pepper, oregano and garlic)3 cups rice, long grained3 cups water (use liquid from olives, capers and pimento)
Cut chicken into pieces and saute w/ sofrito made of tomatoes, onions, garlic, stuffed olives, pimento, capers, cilantro, tomato sauce and little bit of wine vinegar. (Go easy on the vinegar tasting as you go.) Add 3 cups of rice and saute rice together with chicken/sofrito mix for 5-10 minutes. Add 1 cup of water for every cup of rice. Cook without a lid until water has evaporated. Lower heat, cover first with a dish then with a lid and cook at low heat until done (don't know why but that's how my nana did it).
Number of Servings: 8
Recipe submitted by SparkPeople user KAREBEAR525.
Number of Servings: 8
Recipe submitted by SparkPeople user KAREBEAR525.
Nutritional Info Amount Per Serving
- Calories: 182.0
- Total Fat: 3.0 g
- Cholesterol: 10.3 mg
- Sodium: 1,111.9 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 3.5 g
- Protein: 7.8 g
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