Arroz con pollo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 Chicken Breast tendersTablespoon Lime JuiceTablespoon Lemon juiceSalt & Pepper to tasteTomatoes, 1 cup, chopped 3 cups Chicken Broth or Bouillon1 tbsp canned Capers3/4 cup Peas15 Spanish Olives w/pimento1.5 cup, chopped OnionsGarlic, 8 cloves 3.5 tbsp Olive Oil1/2 tsp ground Oregano1 cup white Rice
Toss chicken pieces with lemon & lime juices and salt & pepper. Marinate at least 1 hour or overnight.
Pat chicken pieces dry, and sauté in small batches in a large, heavy bottomed pot over medium-high heat to brown. Remove pieces to a platter and reserve.
Add a little more oil to the pot, and sauté the onion, pepper and garlic till clarified but not brown.
Stir in the rice and sauté 1-2 minutes. Add rest of ingredients and stir well. Add the chicken pieces back in. Bring to a boil and reduce heat to a simmer. Cover pot and simmer on low heat 30 minutes.
Remove from heat and let rest, covered, 10 minutes. Add cilantro, toss all ingredients gently with a fork and serve.
VARIATIONS
Substitute a little beer or white wine for some of the stock or water if you like.
Use achiote oil instead of olive oil for a more authentically Caribbean dish. This gives the dish a yellowish hue.
Number of Servings: 4
Recipe submitted by SparkPeople user LJRENOIRGIRL.
Pat chicken pieces dry, and sauté in small batches in a large, heavy bottomed pot over medium-high heat to brown. Remove pieces to a platter and reserve.
Add a little more oil to the pot, and sauté the onion, pepper and garlic till clarified but not brown.
Stir in the rice and sauté 1-2 minutes. Add rest of ingredients and stir well. Add the chicken pieces back in. Bring to a boil and reduce heat to a simmer. Cover pot and simmer on low heat 30 minutes.
Remove from heat and let rest, covered, 10 minutes. Add cilantro, toss all ingredients gently with a fork and serve.
VARIATIONS
Substitute a little beer or white wine for some of the stock or water if you like.
Use achiote oil instead of olive oil for a more authentically Caribbean dish. This gives the dish a yellowish hue.
Number of Servings: 4
Recipe submitted by SparkPeople user LJRENOIRGIRL.
Nutritional Info Amount Per Serving
- Calories: 430.0
- Total Fat: 16.0 g
- Cholesterol: 35.4 mg
- Sodium: 1,715.0 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 2.5 g
- Protein: 20.0 g
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