Arroz Con Pollo
- Number of Servings: 12
Ingredients
3 broiler-fryer chickens1/8 cup olive oil1 Tbsp salt1/2 Tbsp garlic salt1 tsp pepper1 tsp paprika3 (13.75 oz) cans chicken broth1/4 tsp saffron1 cup onion, chopped2 bay leaves1 Tbsp minces parsley2 tsp salt2 cups uncooked long grain rice1 (10 oz) package frozen green peas2 (4 oz) jars pimentos, drained and chopped
Heat oven to 350 degrees. Place chicken skin side up in 2 oblong baking pans. Brush chicken with oil; sprinkle with salt, garlic salt, pepper and paprika. Bake 30 minutes. Heat chicken broth to boiling; stir in saffron. Add onion, bay leaves, parsley and salt. Heat to boiling. When chicken has baked for 30 minutes, remove from the pans. Drain off fat from pans and place 1 cup rice and half the broth in each pan. Stir. Return chicken to pans; cover tightly with foil and bake 30 more minutes or until liquid is absorbed. Remove foil and bake 10 more minutes for fluffier rice. Meanwhile, cook peas as directed on package; drain. To serve, remove chicken from pans, stir peas and pimentos into rice. Replace chicken pieces. Can be garnished with olives. Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user MAMA2NASHES.
Number of Servings: 12
Recipe submitted by SparkPeople user MAMA2NASHES.
Nutritional Info Amount Per Serving
- Calories: 282.3
- Total Fat: 17.2 g
- Cholesterol: 35.0 mg
- Sodium: 1,326.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.8 g
- Protein: 17.8 g
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