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Arroz Con Pollo Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Frying chicken||5 Pound, cut into pieces|
|Uncooked long grain rice||4 Cup (64 tbs)|
|Garlic||2 Teaspoon, minced|
|Onion||1 Large, finely chopped|
|Green bell pepper||1 Large, finely chopped|
|Mexican saffron||1⁄4 Teaspoon, crumbled|
|Chicken stock||6 Cup (96 tbs)|
|Ripe red tomatoes||6 Large, peeled and chopped|
|Cooked frozen sweet peas||10 Ounce|
Calories 912 Calories from Fat 439
% Daily Value*
Total Fat 48 g74.3%
Saturated Fat 14 g69.8%
Trans Fat 0 g
Cholesterol 180.3 mg
Sodium 1023.2 mg42.6%
Total Carbohydrates 65 g21.7%
Dietary Fiber 3.3 g13.2%
Sugars 7.4 g
Protein 51 g102.2%
Vitamin A 26.7% Vitamin C 62%
Calcium 4.9% Iron 16.7%
*Based on a 2000 Calorie diet
2 In the same oil, brown the chorizo links and remove to the baking dish, spacing the sausages among the chicken pieces. Add half of the rice, making an even layer.
3 In the same fat, saute the garlic, onion and bell pepper, stirring to cook evenly. When the vegetables are limp, distribute them evenly over the top of the chicken, sausage and rice, then spoon remaining rice over the top.
4 Add the saffron to the chicken stock and mix well. Pour over the rice. Add the chopped tomatoes. Cover tightly and bake at 350°F. for 1 1/2 hours without peeking.
5 Check to be sure rice is fluffy and the chicken pieces well done. If not, bake a little longer. About 30 minutes before serving, transfer to a serving dish if the baking dish is not suitable for serving. Garnish top with lemon slice.