Serving Size: 2 pieces & 3/4 cup rice
Yield: 4 servings, 2 pieces & 3/4 cup rice each
Servings: 4
Active Time: 40 minutes
Total Time: 40 minutes
Arroz con pollo, or chicken cooked with rice, is a common dish in Spain, Latin America and the Caribbean. We use quick-cooking brown rice here to help you get this on the table in just 40 minutes. Serve with a mixed green salad tossed with cilantro-lime vinaigrette.
Ingredients
- 2½ pounds bone-in chicken thighs and/or drumsticks (about 8 pieces), skin removed, trimmed
- ½ teaspoon salt, divided
- 2 tablespoons canola oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- ½ cup tomato sauce
- 1¼ cups reduced-sodium chicken broth
- 1 cup instant brown rice
- 1 cup frozen mixed vegetables, thawed
Instructions
- Sprinkle chicken with 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Reduce heat to medium and add half the chicken pieces, skinned-side down. Cook until browned on one side, 4 to 8 minutes. Transfer to a plate. Repeat with the remaining chicken; transfer to the plate.
- Add onion, garlic and tomato sauce to the pot and cook, stirring, for 1 minute. Add broth and the remaining 1/4 teaspoon salt; bring to a boil. Stir in rice, return the chicken to the pot, cover and simmer until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 minutes. Stir in vegetables, cover and cook until heated through, about 2 minutes. Serve the chicken over the rice.
Nutrition
Per serving
378 Calories, Total Fat: 16 g, Saturated Fat: 3 g, Cholesterol: 87 mg, Carbohydrates: 27 g, Fiber: 3 g, Added Sugars: 0 g, Protein: 31 g, Sodium: 735 mg, Potassium: 506 mg, Folate: 33 mcg, Calcium: 38 mg
Carbohydrate Servings: 2
© Meredith Corporation. All rights reserved. Used with permission.
