Arroz Con Pollo

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 471kcal

Ingredients

  • 3/4 pound Chicken breast boneless skinless cut into large chunks
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Jalapeño pepper diced (optional)
  • 1/4 cup Red onion peeled and finely diced
  • 4 cloves Garlic sliced
  • 1/2 cup White rice
  • 1.25 cups Chicken broth
  • 1/2 cup Green olives sliced
  • 1/2 tsp Ground turmeric
  • 3/4 tsp Paprika
  • 1/4 tsp Chili powder
  • 1 tsp Dried oregano
  • 4 slices Crusty bread toasted
US Customary - Metric

Instructions

  • Season the chicken with salt and pepper.
  • Heat a pot over medium heat. Once hot, add the oil. Brown the chicken well to deep golden brown on all sides. Then remove from the pot and set aside.
  • Add the jalapeno pepper (if using), onion, and garlic to the pot. Saute until golden brown. Stir in the rice, broth, olives, turmeric, paprika, chili powder, and oregano. Season with salt and pepper.
  • Add the chicken back to the pan, cover with a lid, and bring to a low simmer. Cook until the rice is tender. (Refer to the instructions on the package for cooking time).
  • Once the rice is tender, remove from the heat. Season with salt and pepper to taste. Serve with bread.

Nutrition

Calories: 471kcal | Carbohydrates: 59g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 963mg | Potassium: 558mg | Fiber: 3g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 4mg

Arroz Con Pollo

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 471 kcal

Ingredients
 
 

  • 3/4 pound Chicken breast boneless skinless cut into large chunks
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Jalapeño pepper diced (optional)
  • 1/4 cup Red onion peeled and finely diced
  • 4 cloves Garlic sliced
  • 1/2 cup White rice
  • 1.25 cups Chicken broth
  • 1/2 cup Green olives sliced
  • 1/2 tsp Ground turmeric
  • 3/4 tsp Paprika
  • 1/4 tsp Chili powder
  • 1 tsp Dried oregano
  • 4 slices Crusty bread toasted

Instructions
 

  • Season the chicken with salt and pepper.
  • Heat a pot over medium heat. Once hot, add the oil. Brown the chicken well to deep golden brown on all sides. Then remove from the pot and set aside.
  • Add the jalapeno pepper (if using), onion, and garlic to the pot. Saute until golden brown. Stir in the rice, broth, olives, turmeric, paprika, chili powder, and oregano. Season with salt and pepper.
  • Add the chicken back to the pan, cover with a lid, and bring to a low simmer. Cook until the rice is tender. (Refer to the instructions on the package for cooking time).
  • Once the rice is tender, remove from the heat. Season with salt and pepper to taste. Serve with bread.

Nutrition

Calories: 471kcalCarbohydrates: 59gProtein: 28gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 54mgSodium: 963mgPotassium: 558mgFiber: 3gSugar: 3gVitamin A: 405IUVitamin C: 17mgCalcium: 70mgIron: 4mg
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