Healthy Arroz con Pollo

This recipe has skinnied up a traditional arroz con pollo by using skinless chicken breast (instead of skin-on) and cooking it in a fraction of the oil ordinarily used.


Ingredients
2
tablespoons
Olive Oil
4
skinless, boneless chicken breast halves
1/2
teaspoon
salt
1/2
teaspoon
freshly ground black pepper
1
spanish onion, chopped
1
green bell pepper, chopped
2
cups
valencia rice (sometimes called spanish rice)
4
cups
fat-free, lower-sodium chicken broth
1/4
teaspoon
saffron
1
cup
frozen green peas, thawed
2
ounces
diced pimientos, drained
Directions
In nonstick saucepan, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add to oil and cook until browned all over, 4 to 6 minutes per side. Remove and keep warm.
In same skillet, cook onion and bell pepper over medium heat until tender. Add rice, broth, saffron and bring to boil. Add chicken, cover, reduce to a simmer and cook until rice is tender, about 30 minutes.
Add peas and pimientos and let stand, covered, a few minutes before serving.

The base number of servings for this recipe is 4
OK

Write a Review