Healthy Arroz con Pollo
We’re proud to welcome this arroz con pollo dish to the ThinkHealthier family. Prepared in a healthy, hearty manner, it’s a chicken dinner for soul… and the body. Dig in!
Ingredients
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) cumin
- 1/4 teaspoon(s) black pepper
- 1/4 teaspoon(s) paprika
- 4 skinless boneless chicken breast halves
- 1 yellow onion, finely chopped
- 1 green pepper, diced
- 1 red pepper, diced
- 2 cup(s) valencia rice
- 4 cup(s) organic free range chicken broth, fat free, low sodium
- 1/4 teaspoon(s) saffron
- 1 cup(s) peas
- 1/4 cup(s) pimientos, diced and drained
Instructions
- Combine the salt, cumin, black pepper and paprika in a plastic gallon bag.
- Place chicken in the bag with the spice mixture.
- In a nonstick saucepan, heat oil over medium heat.
- Add chicken to oil and cook until browned all over, 4 to 6 minutes per side.
- Remove and keep warm.
- Add the onions, green peppers and red peppers to the same saucepan.
- Cook the vegetables over medium heat until tender.
- Add rice, broth and saffron and bring to boil.
- Add chicken, cover, reduce to a simmer and cook until rice is tender, about 30 minutes.
- Add peas and pimientos and let stand, covered, 5 minutes before serving.
- Reduce heat to medium-low and.
Nutrition
Calories: 5450kcalCarbohydrates: 602.11gProtein: 444.13gFat: 126.63gSaturated Fat: 25.35gCholesterol: 1158.56mgSodium: 11395.98mgFiber: 20.55gSugar: 33.31g
Tried this recipe?Let us know how it was!