Have A Rice Day | Rice Recipes

Arroz Con Pollo

Meaning "rice with chicken" in Spanish, this dish is traditionally made with tomatoes, green peppers and saffron. For less than five dollars a person, this twist on a Latin American classic contains all of the major food groups and will not only please your pocket book, but your family too.

What You’ll Need:

Ingredients

8	pieces of chicken thighs and/or legs	8
1/2 tsp	each, salt and pepper	2 mL
2 tbsp	olive oil	30 mL
2 cups	chopped onions	500 mL
1 cup	chopped red bell pepper	250 mL
1/2 cup	chopped smoked ham	125 mL
2 cups	Tex Farm long grain white rice	500 mL
4	garlic cloves, minced	4
1 tbsp	paprika	15 mL
2 cups	chicken broth or water	500 mL
1	bay leaf	1
1 cup	frozen peas (not thawed)	250 mL
1/2 cup	pimento-stuffed green olives, coarsely chopped	125 mL
1/4 cup	chopped fresh flat-leaf parsley	50 mL

Directions

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on all sides, about 12 minutes. Using tongs, transfer chicken to a paper towel lined plate.

In same skillet, add onion, red pepper and ham; cook, stirring often, until softened, about 6 minutes. Add rice, garlic and paprika; cook one minute, stirring to coat grains with oil. Add chicken broth and bay leaf, scraping any brown bits from the bottom of the pan; bring to boil. Nestle chicken pieces into rice, cover, and reduce heat to maintain a simmer for 20 minutes.

Stir in peas and olives. Cover and cook until rice is tender and most of the liquid has been absorbed, about 10 minutes.

Sprinkle with parsley before serving.

Makes 4 servings.

PER SERVING: about 490 cal, 26 g pro, 20 g total fat (5 g sat fat), 52 g carb, 4 g fibre, 85 mg chol, 750 mg sodium. %RDI: iron 20%, calcium 4%, vit A 60%, vit C 120%

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