Arroz con Pollo (Chicken with Rice) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 (3-1/2-pound) broiler-fryer, cut up | 3/4 cup olive oil | 1 small onion, chopped |
| 1 clove garlic, minced | 1 cup uncooked long-grain rice | 2-1/2 cups canned diluted chicken broth |
| 1/2 cup tomato sauce | 1/2 teaspoon salt | 1/2 teaspoon curry powder |
| 1/4 teaspoon pepper | 1/8 teaspoon ground saffron | 3/4 cup frozen English peas, thawed |
| 1/4 cup sliced fresh mushrooms | ||
| 1 | Brown chicken in hot oil in a Dutch oven over medium-high heat. Drain chicken on paper towels. Reserve 1 tablespoon drippings in Dutch oven. Sauce onion and garlic in drippings until tender. Stir in rice, chicken broth, tomato sauce, salt, curry powder, pepper, and saffron. Place chicken over rice mixture. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Add peas and mushrooms. Cover and cook 5 to 10 minutes or until rice and chicken are tender. |