Arroz Con Pollo cuban style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 chicken breasts or 8 chicken legs2 cups of medium grain white rice2 cups of chicken broth16 ounces of lite beer2 tablespoons of extra virgin olive oil10 stuffed pimento green olives1 whole bay leaf1/2 teaspoon of ground cumin1 teaspoon of ground oregano1 tablespoon of saltabout 4 saffron threads or 1/4 teaspoon of ground saffron2 garlic cloves, chopped1/2 cup of chopped onions1/2 cup of green peppers1/2 cup chopped of red peppers1/2 cup chopped tomatoes1 cup of sliced pimentos1/2 cup of green peas
Clean and pat dry and pound the 4 chicken breasts. Cut them into chunks. Or just have the 8 chicken legs ready to be cooked. In a dutch oven add the olive oil, red peppers, green peppers, onion and tomatoes. Cook about 3 minutes and then add the chopped garlic and sautee for about 3 more minutes. Grind the cumin seeds or use 1/2 teaspoon of ground cumin, add the oregano, olives, bay leaf(do not crumble) and the salt to the mixture.
Add the 16 ounces of beer and the 2 cups of chicken broth. Bring to a boil. Add the chopped chicken , the 2 cups of rice and the saffron. Bring to a boil once again. Now, cover the dutch oven tightly, and simmer on super low heat for about 20 minutes. Check for doneness. If too dry add some chicken broth. Let stand covered for 5 minutes.
Garnish with 1/2 cup of green peas and 1 cup of chopped pimentos.
Serves 6
makes 6 1- cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MSCANELA.
Add the 16 ounces of beer and the 2 cups of chicken broth. Bring to a boil. Add the chopped chicken , the 2 cups of rice and the saffron. Bring to a boil once again. Now, cover the dutch oven tightly, and simmer on super low heat for about 20 minutes. Check for doneness. If too dry add some chicken broth. Let stand covered for 5 minutes.
Garnish with 1/2 cup of green peas and 1 cup of chopped pimentos.
Serves 6
makes 6 1- cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MSCANELA.
Nutritional Info Amount Per Serving
- Calories: 259.9
- Total Fat: 7.3 g
- Cholesterol: 54.8 mg
- Sodium: 1,797.0 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 2.3 g
- Protein: 24.7 g
Member Reviews
-
CD13440552
Excellent classic Cuban Arroz con Pollo, If you want to make it low carb, you can substitute a head of grated cauliflower. Grate cauliflower with food processor. Nuke for six minutes covered. Reduce the amount of liquid in the recipe by 2/3, add cauliflower instead of rice and cook as described. - 1/1/13