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.
Remove the chicken from the bag, reserving the marinade.
To prepare the rice, place rice in a colander in a large bowl, and rinse with cold water until the water runs clear.
Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat.
Add the drumsticks, and cook 5 minutes on each side or until browned.
Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and thighs.
Remove from pan; keep warm.
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.