Arroz Con Pollo cuban style
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Arroz Con Pollo cuban style calories by ingredient
Introduction
drunk chicken with rice drunk chicken with riceNumber of Servings: 6
Ingredients
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4 chicken breasts or 8 chicken legs
2 cups of medium grain white rice
2 cups of chicken broth
16 ounces of lite beer
2 tablespoons of extra virgin olive oil
10 stuffed pimento green olives
1 whole bay leaf
1/2 teaspoon of ground cumin
1 teaspoon of ground oregano
1 tablespoon of salt
about 4 saffron threads or 1/4 teaspoon of ground saffron
2 garlic cloves, chopped
1/2 cup of chopped onions
1/2 cup of green peppers
1/2 cup chopped of red peppers
1/2 cup chopped tomatoes
1 cup of sliced pimentos
1/2 cup of green peas
Directions
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.
Member Ratings For This Recipe
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CD13031578
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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
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ATRYBAN
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LADY_NEVER_SH
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HIKETOHEIGHTS