Arroz con Pollo - low cal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Chicken leg quarters (2 Chicken Thigh & 2 Chicken Leg)1 tbsp Lime Juice (@ 2 wedge yields) 1/2 C chopped onion1/2 C chopped green bell peppers1 clove Garlic1 tbsp Olive Oil1/2 tsp Oregano (divided - 1/4 tsp x 2)1/2 tsp Tumeric1/2 tsp Cumin1/4 - 1/2 tsp Cayenne Pepper (to taste)salt & pepper to taste1 C Brown Rice2 C Chicken Broth1 1/2 C chopped tomatoes
Sprinkle chicken with salt, black pepper, and 1/4 tsp of oregano. Heat oil in skillet over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in remaining 1/4 teaspoon oregano, turmeric, and cumin, cayenne and cook 1 minute, stirring constantly. Increase heat to medium. Add broth and bring to a boil. Add chicken, nestling into the rice mixture. Cover, reduce heat, and simmer 18 minutes or until liquid is almost absorbed. Add tomatoes and salt and pepper to taste; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user RMSWEET.
Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in remaining 1/4 teaspoon oregano, turmeric, and cumin, cayenne and cook 1 minute, stirring constantly. Increase heat to medium. Add broth and bring to a boil. Add chicken, nestling into the rice mixture. Cover, reduce heat, and simmer 18 minutes or until liquid is almost absorbed. Add tomatoes and salt and pepper to taste; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user RMSWEET.
Nutritional Info Amount Per Serving
- Calories: 382.4
- Total Fat: 13.5 g
- Cholesterol: 101.4 mg
- Sodium: 1,078.8 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 4.8 g
- Protein: 29.2 g
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