• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 4
    OK

    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

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