Arroz con Pollo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Marinate #16 cloves garlic, pressed1 t salt1/2 t oregano1 T white vinegarPepper8 chicken thighs (3.5-4 lbs total), trimmed1 T olive oil1 onion, chopped fine1 green pepper (or use a mix of colors) chopped1/4 t hot pepper flakes, or more to taste2 T minced cilantro1 8-oz can tomato sauce1 3/4 c low-sodium chicken broth1/4 c water3 c medium grain rice1/2 c manzanilla olives, halved1 T capersMarinate #21 T olive oil2 t white vinegar2 T cilantroLemon wedges for serving
Make garlic and salt into a paste in a bowl, stir in oregano, vinegar and pepper to make marinate #1. Coat trimmed thighs with marinate and let rest 15 minutes while you chop the veggies.
Heat 1 T oil in a dutch oven or oven-proof pot with a lid. Saute veggies and pepper flakes over medium heat until soft, about 5 minutes. Add cilantro and stir. Move the veggies to the side, increase the heat and place the chicken in the pan, skin-side down (if you are using whole thighs - you can use boneless-skinless as well). Pile the veggies on top of the chicken. Cook 2-4 minutes until the edges of the meat are opaque, then flip and cook 2-4 more minutes.
Add broth, water and tomato sauce, stir to combine and simmer 15-20 minutes. Heat oven to 350.
Add rice, olives and capers and 1/2 t salt. Stir well, bring to a simmer, cover and place in the oven. Cook for 30 minutes, stirring every 10 minutes, bringing the rice from the bottom to the top, and adding an extra 1/4 c water as needed if the rice is looking like it's going to burn.
Remove the chicken from the pot, shred and mix with marinate #2, season with salt and pepper to taste. Place back over the rice, let stand while rice re-warms chicken, and serve with lemon wedges and hot sauce.
Serves 8 (1 serving = 1 c cooked rice and 1 chicken thigh)
Number of Servings: 8
Recipe submitted by SparkPeople user AVERYC2.
Heat 1 T oil in a dutch oven or oven-proof pot with a lid. Saute veggies and pepper flakes over medium heat until soft, about 5 minutes. Add cilantro and stir. Move the veggies to the side, increase the heat and place the chicken in the pan, skin-side down (if you are using whole thighs - you can use boneless-skinless as well). Pile the veggies on top of the chicken. Cook 2-4 minutes until the edges of the meat are opaque, then flip and cook 2-4 more minutes.
Add broth, water and tomato sauce, stir to combine and simmer 15-20 minutes. Heat oven to 350.
Add rice, olives and capers and 1/2 t salt. Stir well, bring to a simmer, cover and place in the oven. Cook for 30 minutes, stirring every 10 minutes, bringing the rice from the bottom to the top, and adding an extra 1/4 c water as needed if the rice is looking like it's going to burn.
Remove the chicken from the pot, shred and mix with marinate #2, season with salt and pepper to taste. Place back over the rice, let stand while rice re-warms chicken, and serve with lemon wedges and hot sauce.
Serves 8 (1 serving = 1 c cooked rice and 1 chicken thigh)
Number of Servings: 8
Recipe submitted by SparkPeople user AVERYC2.
Nutritional Info Amount Per Serving
- Calories: 403.9
- Total Fat: 8.4 g
- Cholesterol: 57.3 mg
- Sodium: 821.2 mg
- Total Carbs: 63.7 g
- Dietary Fiber: 1.3 g
- Protein: 19.6 g
Member Reviews