Arroz con Pollo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
ingredients1 tablespoon olive oil4 chicken thighs4 chicken drumsticks2 teaspoons salt1/2 teaspoon fresh-ground black pepper2 ounces smoked ham, cut into 1/4-inch dice1 small onion, chopped2 cloves garlic, minced1 red bell pepper, chopped1 green bell pepper, chopped1 3/4 cups canned tomatoes, drained and chopped1 tablespoon tomato paste2 cups canned low-sodium chicken broth or homemade stock1 cup rice, preferably long-grain 2 tablespoons chopped fresh parsley
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.
Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer.
Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user MIZ_GLAMMIE.
Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer.
Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user MIZ_GLAMMIE.
Nutritional Info Amount Per Serving
- Calories: 300.3
- Total Fat: 10.5 g
- Cholesterol: 123.3 mg
- Sodium: 1,364.9 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 1.5 g
- Protein: 32.9 g
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