Arroz Con Pollo with Peas Recipe
Ingredients
| Chicken parts | 2 Pound | |
| Salad oil | 2 Tablespoon | |
| Canned chicken broth | 13 1⁄2 Ounce (1 Can) | |
| Canned tomatoes | 16 Ounce, cut up (1 Can) | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Garlic | 2 Clove (10 gm), minced | |
| Salt | 1 Teaspoon | |
| Saffron/Turmeric | 3⁄10 Teaspoon | |
| Pepper | 1⁄10 Teaspoon | |
| Bay leaf | 1 | |
| Frozen peas | 10 Ounce (1 Package) | |
| Uncooked regular rice | 1 Cup (16 tbs) | |
| Sliced pimiento stuffed olives/Ripe olives | 3⁄10 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3441 Calories from Fat 1592
% Daily Value*
Total Fat 177 g272.7%
Saturated Fat 41.6 g208.1%
Trans Fat 0.5 g
Cholesterol 680.4 mg226.8%
Sodium 4563.5 mg190.1%
Total Carbohydrates 244 g81.2%
Dietary Fiber 27.5 g109.9%
Sugars 18.2 g
Protein 217 g434.4%
Vitamin A 206.9% Vitamin C 196.3%
Calcium 46.3% Iron 135.1%
*Based on a 2000 Calorie diet
Directions
2. Cover; cook over low heat 15 minutes. Add remaining ingredients.
3. Cover; cook 30 minutes more or until chicken and rice are tender; stir occasionally. Remove bay leaf.
Chef
