Arroz con Pollo (Chicken with Rice)

Name: Arroz con Pollo (Chicken with Rice)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams chicken drumsticks (about , skinned; 907 grams chicken thighs (about , skinned; 591 milliliters fat-free, less-sodium chicken broth; 4 garlic cloves, minced; 59 milliliters fresh lemon juice; 2 teaspoons olive oil, divided; 1 teaspoon dried oregano; 118 milliliters frozen petite green peas, thawed; 198 grams sliced pimiento, drained; 473 milliliters uncooked Valencia rice or other short-grain rice; 1 teaspoon salt; 0 teaspoons Bijol seasoning; 1 teaspoons Bijol seasoning; 3 Tbsps commercial sofrito (such as Goya)

Arroz con Pollo (Chicken with Rice)

You can never have too many main course recipes, so give Arroz con Pollo (Chicken with Rice) a try. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 717 calories, 44g of protein, and 34g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up pimiento, petite peas, salt, and a few other things to make it today. To use up the rice you could follow this main course with the Rice Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare the chicken, combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally.

Ingredients you will need

Whole Chicken

Equipment you will use

Ziploc Bags

Remove the chicken from the bag, reserving the marinade.

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Marinade

Whole Chicken

To prepare the rice, place rice in a colander in a large bowl, and rinse with cold water until the water runs clear.

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Water

Rice

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Colander

Bowl

Drain rice well.

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Rice

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat.

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Olive Oil

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Dutch Oven

Add the drumsticks, and cook 5 minutes on each side or until browned.

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Chicken Drumsticks

Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and thighs.

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Cooking Oil

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Frying Pan

Remove from pan; keep warm.

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Frying Pan

Add reserved marinade, rice, chicken broth, sofrito, Bijol, and saffron threads (if desired) to pan. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in peas and pimiento; let stand, covered, 10 minutes.

Ingredients you will need

Saffron