Try this Arroz Con Pollo (Rice-Chicken Skillet Dinner) recipe, or contribute your own.Suggest a better description
1. In a 41/2 quart Dutch oven, brown chicken in 1 tablespoon oil. Add salt, cover and simmer 15-20 minutes. 2. Grind mixed spices and garlic. Add a little water and set aside. 3. In a skillet brown rice in 1 tablespoon oil. 4. Add browned rice to chicken. Cover and simmer 5 minutes. 5. Add spices, tomato sauce, and enough boiling water to cover. Simmer for 20-25 minutes. 6. Stir only once during the simmering process. 7. Serves 8-10. (Try the hot chili sauce with this dish.) 8. (Vermicelli could be substituted for rice.) Recipe by: From South Texas Mexican Cook Book by Lucy Garza Posted to MC-Recipe Digest by firstname.lastname@example.org on Feb 12, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (125g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 70 (15%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 3.4mg||0 %|
|Potassium 160.6mg||4 %|
|Total Carbohydrate 92.4g||27 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 91.2g|
|Protein 8g||11 %|
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: 479
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.