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Suggest a better descriptionSet a rack over a saucepan of boiling water, put the saffron in a saucer on the rack, and let it steam for 3 to 4 minutes, or until it is brittle. Remove the saucer and the rack and crumble the saffron in the saucer. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and reduce the heat to moderately low. Cook the chicken, patted dry, in batches in the oil, turning it, for 15 to 18 minutes, or until it is cooked through, transferring it as it is cooked to a bowl. Pour off all but 3 tablespoons of the fat from the skillet and in the skillet cook the onions and the green bell peppers over moderately low heat, stirring occasionally, until the vegetables are softened. Add the tomatoes, the garlic, the paprika, and the saffron and cook the mixture, stirring, for 1 minute. Add the rice and cook the mixture, stirring, for 3 minutes. Add the broth, heated, and simmer the mixture, stirring occasionally, for 7 minutes. Transfer the rice mixture to a shallow 5-quart baking dish and arrange the chicken over it. Bake the arroz con pollo in middle of a preheated 325 F. oven for 15 minutes, sprinkle the red bell pepper and the peas over it, and bake the arroz con pollo for 5 to 10 minutes more, or until the liquid is absorbed and the rice is al dente. Sprinkle the arroz con pollo with the parsley. Serves 6. Gourmet October 1990
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Serving Size: 1 Serving (1943g) | ||
Recipe Makes: 1 servings | ||
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Calories: 797 | ||
Calories from Fat: 620 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.9g | 92 % | |
Saturated Fat 33.7g | 168 % | |
Monounsaturated Fat 23g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 130.4mg | 40 % | |
Sodium 6075.1mg | 209 % | |
Potassium 1252.6mg | 33 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 21.3g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 797
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