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Jean Dalrymple's Arkoz Con Pollo Recipe
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Olive oil/Other oil||6 Tablespoon|
|Garlic||4 Clove (20 gm), minced (Or To Taste)|
|Chickens||6 Pound, disjointed (2 Chickens Of 3 Pound Each)|
|Freshly ground black pepper||To Taste|
|Long grain rice||3 Cup (48 tbs)|
|Chicken stock||8 Cup (128 tbs)|
|Chorizo/One pepperoni / hot italian sausage||1 , cut into half-inch pieces (Hot Spanish Sausage)|
|Saffron||1 Tablespoon (Or To Taste)|
|Large lima beans||2 Cup (32 tbs) (Fresh Or Frozen)|
|Pimentos||2 Can (20 oz)|
|Cooked peas||3 Cup (48 tbs), hot|
Serving size: Complete recipe
Calories 12351 Calories from Fat 5991
% Daily Value*
Total Fat 669 g1029.3%
Saturated Fat 217.4 g1086.9%
Trans Fat 3.9 g
Cholesterol 2488 mg
Sodium 6134.1 mg255.6%
Total Carbohydrates 840 g279.9%
Dietary Fiber 98.7 g394.9%
Sugars 95.8 g
Protein 710 g1420.7%
Vitamin A 317% Vitamin C 478.2%
Calcium 95.2% Iron 413.8%
*Based on a 2000 Calorie diet
Melt the butter in a flameproof casserole.
Add the oil and garlic and saute the chicken in it until golden brown.
Season with salt and pepper.
Remove the chicken and keep it warm.
Add the rice to the casserole and stir it in the fat until golden.
Add the stock and stir well.
Add the chorizo, saffron and lima beans.
Return the chicken to the casserole and stir thoroughly.
Cover the casserole with aluminum foil and bake in the oven until the chicken is tender and the liquid has been absorbed by the rice, about forty five minutes.