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Arroz Con Pollo Recipe
|Broiler fryer chicken||1 , cut into serving size pieces|
|Monosodium glutamate||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1 Pound (1 Can)|
|Canned peas||1 Pound (1 Can)|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 4584 Calories from Fat 2574
% Daily Value*
Total Fat 286 g440.6%
Saturated Fat 67.7 g338.3%
Trans Fat 1 g
Cholesterol 1129.5 mg
Sodium 7883.6 mg328.5%
Total Carbohydrates 183 g61.1%
Dietary Fiber 27.8 g111%
Sugars 19.7 g
Protein 312 g623.3%
Vitamin A 131.9% Vitamin C 124.1%
Calcium 35.3% Iron 134.6%
*Based on a 2000 Calorie diet
Brown in hot oil in skillet.
Remove chicken to a baking dish that can be covered tightly.
Add onion to skillet and cook until tender but not browned.
Drain liquid from tomatoes and peas and add enough water to make 3 cups.
Stir into skillet and scrape brown pieces from bottom with a spoon.
Add bouillon cubes, saffron and remaining 1/2 tea spoon salt and bring to a boil.
Pour over chicken.
Sprinkle rice around chicken, stirring so all of rice is moistened.
Add tomatoes and cover tightly.
Bake in a 350° F.oven for 25 minutes.
Uncover and toss rice.
Cover and bake 10 minutes longer.