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Arroz con Pollo (Chicken with Rice)

  • Category: Main Dish, Poultry
  • Submitted By: ARA Content
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 20 minutes
  • Total Cooking time: 10 minutes

(ARA) – Some call it “casserole cooking,” others “the one-pot wonder.” Regardless of what you call it, one-pot cooking is the quintessential fall and winter cuisine and it’s a favorite method of meal preparation for moms across America because of its ease of use and versatility.

Amount Measure Ingredients
1 Tbsp butter
1 1/2 lbs boneless, skinless chicken breasts, cut into 1 1/2-inch flat pieces
1 cup long grain white rice
1 1/2 cups coarsely chopped white onion
1 1/4 cups reduced-sodium chicken broth
1/2 cup white wine
1/2 cup diced red bell pepper
1/2 cup sliced pimento stuffed green olives
1 tsp dried oregano
1/2 tsp each: chili powder & ground cumin
2 cloves garlic, minced
1 (4-ounce) can diced green chiles
1/2 cup salsa
    Chopped fresh cilantro and sliced green onions (optional)

To prepare:

Set multi-cooker to the browning setting and add butter and chicken; cook for 10 minutes or until chicken is browned, turning once or twice. Stir in rice and cook for five minutes more. Stir in onion, broth, wine, bell pepper, olives, seasonings, garlic and chiles; cover and cook on the simmer setting for 20 minutes. Turn off heat and let stand for five minutes. Stir in salsa and sprinkle with cilantro and green onions, if you like.

Corn tortillas may be warmed in the steamer basket. Place over the cooked chicken and rice and let warm during the five-minute stand time.

Nutritional analysis per serving:

  • Calories: 380
  • Fat: 7 g
  • Saturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Cholesterol: 80 mg
  • Sodium: 680 mg
  • Potassium: 507 mg
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Protein: 32 g
  • Vitamin A: 20%
  • Vitamin C: 60%
  • Calcium: 6%
  • Iron: 20%

For more delicious recipes, visit georgeforemancooking.com or on Facebook at facebook.com/GeorgeForemanHealthyCooking.