By Eileen Latimore
Arroz Con Pollo
1 step
Prep:15minCook:25min
Have not made yet
Updated at: Thu, 17 Aug 2023 03:16:42 GMT
Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories465.3 kcal (23%)
Total Fat13.2 g (19%)
Carbs54.5 g (21%)
Sugars7 g (8%)
Protein30.3 g (61%)
Sodium443.4 mg (22%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsextra-virgin olive oil
1 poundboneless skinless chicken thighs
trimmed, patted dry and cut into 1-inch pieces
1yellow onion
medium, chopped
¼ cuptomato paste
1 tablespoonsmoked paprika
kosher salt
ground black pepper
1 cupArborio rice
rinsed and drained
2 cupsfrozen green peas
pitted green olives
Sliced, OR chopped roasted red peppers OR both
Instructions
Step 1
In a Dutch oven, heat the oil until barely smoking. Add the chicken and cook without stirring until browned on the bottom. Add the onion and cook, stirring often, until it has softened, about 5 minutes. Add the tomato paste, paprika, 2 teaspoons salt and 1 teaspoon pepper, then cook, stirring, until the tomato paste is well browned. Stir in the rice and 2 cups water. Bring to a simmer, then cover, reduce to low and cook for 20 minutes. Off heat, scatter the peas over the rice. Cover and let stand for 5 minutes.
