Rice with Chicken & Veggies - Arroz con Pollo Recipe Video
Ingredients
| Chicken thighs | 4 Medium, skinned, cubed | |
| White rice | 1 1⁄4 Cup (20 tbs), uncooked | |
| Yellow onion | 1 Medium, chopped finely | |
| Frozen vegetables pack | 1 Cup (16 tbs) (peas, carrot, corn, carrot, broccoli) | |
| Parsley | 2 Tablespoon, chopped finely | |
| Garlic | 3 Clove (15 gm), minced | |
| Dried oregano | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Bell pepper | 1 Cup (16 tbs), sliced | |
| Canned tomato sauce | 15 Ounce (1 can) | |
| Chicken stock | 4 Cup (64 tbs) | |
| Olive oil | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon (to taste) | |
| Pepper | 1⁄2 Teaspoon (to taste) |
Nutrition Facts
Serving size
Calories 1079 Calories from Fat 254
% Daily Value*
Total Fat 29 g44%
Saturated Fat 5.5 g27.4%
Trans Fat 0.2 g
Cholesterol 139.7 mg46.6%
Sodium 2512.5 mg104.7%
Total Carbohydrates 147 g49.1%
Dietary Fiber 12.9 g51.6%
Sugars 22.3 g
Protein 57 g113.3%
Vitamin A 97.9% Vitamin C 165%
Calcium 17.2% Iron 53.7%
*Based on a 2000 Calorie diet
Directions
1. Wash and pat dry the chicken. Generously season it with salt & pepper.
MAKING
2. Heat a pan with some olive oil. Put the chicken and cook for 5 minutes, stirring occasionally.
3. Add the onions to the chicken and cook for 2 minutes.
4. Put the rest of the ingredients, mixing well.
5. Bring pan to a boil, cover and lower the heat.
6. Simmer for 25 minutes and remove from heat.
SERVING
7. In a serving plate, garnish with parsley if desired and serve.
Chef
