Arroz con Pollo

Chicken with Rice

Arroz con Pollo

 

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Ingredients

• 6 chicken pieces (legs and breasts), skinned
• 2 teaspoons vegetable oil
• 2 cups water
• 2 cups Chicken Broth
• 2 tomatoes, chopped
• ½ cup green pepper, roasted and chopped
• ¼ cup red pepper, roasted and chopped
• ¼ cup celery, diced
• 1 medium carrot, grated
• ¼ cup corn, frozen
• ½ cup onion, chopped
• ¼ cup fresh cilantro, chopped
• 2 cloves garlic, crushed
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 2 cups rice
• ½ cup frozen peas
• 2 ounces spanish olives
• ¼ cup raisins

Instructions

1. Wash the chicken pieces and pat dry.
2. Roast the chile peppers in the oven at 425 F until the skin blisters and browns. Allow to cool slightly, then skin, rmove the seeds an membranes and chop.
3. In a large pot, brown chicken pieces in oil.
4. Add water, chicken broth, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper.
5. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done.
6. Remove chicken from the pot and place in the refrigerator.
7. Add rice, peas, and olives to the pot.
8. Cover pot and cook over low heat for about 20 minutes until rice is cooked.
9. Add chicken and raisins and cook for another 8 minutes.
10. Yield: 6 Servings

Nutrition Information

Calories: 1263 Fat: 17 g     Saturated fat: 2 g     Trans fat: 0 g     Carbohydrates: 253 g     Sugar: 110 g     Sodium:  3501 mg     Fiber: 19 g     Protein: 25 g     Cholesterol: 10 mg    

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Receta Arroz Con Pollo Español