Try this Arroz Con Pollo recipe, or contribute your own.
Suggest a better descriptionStep 1
Pat chicken dry with paper towels, then season all over with salt and pepper. In a small bowl, combine cumin, oregano, garlic powder, and cayenne. Rub mixture into chicken.
Step 2
In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, 5 minutes per side. Remove skillet and reserve on a plate.
Step 3
To same skillet over medium heat, add onion and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then stir in tomato paste.
Step 4
Add rice and cook until well coated and toasted, 3 minutes. Pour in chicken broth and diced tomatoes, and bay leaf, stirring up any bits from bottom of pan. Bring to a boil, then add chicken back to skillet. Reduce heat and let simmer, covered, until chicken is cooked through and rice is tender, 30 minutes. Stir occasionally to make sure rice is not sticking to bottom of pan. Add more water or broth as necessary.
Step 5
Remove bay leaf and serve with cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1105g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1672 | ||
Calories from Fat: 686 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.2g | 102 % | |
Saturated Fat 21.3g | 106 % | |
Monounsaturated Fat 31.5g | ||
Polyunsanturated Fat 16.9g | ||
Cholesterol 339.2mg | 104 % | |
Sodium 2521.8mg | 87 % | |
Potassium 2449.3mg | 64 % | |
Total Carbohydrate 131g | 39 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 120.5g | ||
Protein 113.2g | 162 % | |
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: 1672
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