Arroz Con Pollo Chicken and Rice

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Average: 5 (1 rating)
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Yield
6 servings

Ingredients

2 tablespoonsvegetable oil
1 chicken (whole, cut up, skin removed)
1 green pepper (chopped)
1 onion (chopped)
3 garlic clove (minced)
2 tomatoes (chopped)
2 1⁄4 cupschicken broth (low-sodium)
1 bay leaf
1 cuprice (uncooked)
1 cuppeas
  salt (to taste, optional)
  pepper (to taste, optional)

Instructions

1. In a large skillet heat oil and brown chicken on both sides.

2. Add green pepper, onion, and garlic and cook for about 5 minutes.

3. Add tomato, chicken broth, bay leaf, salt pepper to taste.

4. Cover and cook for 20 minutes.

5. Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.

6. Add peas, cook until hot.

Cost

Per recipe: $6.31
Per serving: $1.05

Source

University of Illinois, Extension Service, Wellness Ways-Taste of the World

Categories: 
General Audience
Hispanic
Skillet
Stovetop / Hot Plate
Main Dish
Reduce Sodium Intake
Eat Less Saturated Fats, Trans Fats and Cholesterol

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