ARROZ CON POLLO (RICE WITH CHICKEN)
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs.
- Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
- Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.
ARROZ CON POLLO WITH BROWN RICE
This hearty chicken and rice dish is made with whole grain brown rice for a feast of comforting flavors in every bite!
Provided by Carolina® Rice
Yield 8
Number Of Ingredients 17
Steps:
- This one-pot Arroz con Pollo dish is loaded with seasonings, tomatoes and whole grain Carolina® Brown Rice for the ultimate chicken and rice dinner. Step 1
- Season chicken with salt, pepper and cumin. Heat oil in Dutch oven or large saucepan set over medium heat; cook chicken, turning once, for 5 to 8 minutes or until starting to brown. Transfer to plate. Step 2
- Stir onion, bell pepper and garlic into pan; cook for 3 to 5 minutes or until slightly softened. Stir in rice, olives, capers and smoked paprika. Cook, stirring, for 3 minutes. Step 3
- Stir in broth, tomatoes, and bay leaves; bring to boil. Return chicken to pan. Reduce heat to medium-low; cook for 35 minutes or until chicken is cooked through. Step 4
- Stir in peas; cover and cook for 5 to 10 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 10 minutes. Discard bay leaves. Fluff with fork; stir in parsley. Tip For a Thanksgiving dish, substitute turkey and turkey broth for chicken and chicken broth, stirring in 2 tbsp chopped herbs, such as sage, rosemary and thyme. You can also try this recipe with white rice.
BROWN ARROZ CON POLLO (BROWN RICE WITH CHICKEN)
trying to use brown rice more and had some leftover bbq chicken from when i made 2 Recipe #297657...this is what i came up with. modelled after my original arroz con pollo recipe except much easier! you dont have to use the exact same chicken parts that i used, just enough for 6 people...a store bought rotisserie chicken would work great! i have found that this is the best way to cook brown rice so its not mushy like oatmeal..thanks again PanNan!!
Provided by catalinacrawler
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- bring 8 cups of water seasoned with boullion to a boil then add rice.
- let boil for 30 minutes, drain and return to pot. cover and let steam for 15 minutes.
- in the meantime chop veggies and pull chicken apart in chunks.
- once the rice is in the steaming phase heat the beans and peas on low in separate pots til warm.
- while thats going heat oil in large skillet with high walls or dutch oven & saute onions, peppers & garlic til soft.
- add the chicken, chicken broth, canned tomatoes and all seasonings except cilantro and bring to a simmer for 5 minutes or until the chicken is heated through.
- drain peas and beans and add to the pot.
- stir in steamed rice when done, sprinkle with cilantro & let simmer until excess water is boiled off (if necessary).
Nutrition Facts : Calories 485.1, Fat 15.8, SaturatedFat 4, Cholesterol 72.7, Sodium 374.1, Carbohydrate 53.6, Fiber 10.5, Sugar 5.8, Protein 32.5
ARROZ CON POLLO
Arroz con Pollo is a traditional Cuban dish made with chicken and yellow rice. Like many Cuban dishes, it's not fancy but it is hearty, soul-satisfying comfort food.
Provided by Elizabeth
Categories Main Course
Time 1h25m
Number Of Ingredients 18
Steps:
- Trim any excess fat from the chicken and season with 1 teaspoon of salt.
- Add 1½ teaspoon of salt, oregano, paprika, turmeric, cumin and black pepper to a small bowl. Stir the seasoning mix to combine.
- Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the chicken, skin side down. Cook the chicken for 5 minutes, then turn and cook for another 5 minutes.
- Remove the pot from the heat. Remove the chicken from the pot and set on a plate or pan. Loosely cover the chicken with a piece of foil, to keep it warm.
- Do not wash the pot. Set it back over medium heat and add the onions. Cook the onions for 2-3 minutes, stirring frequently.
- Add the garlic, tomato paste and the prepared seasoning mix (1½ teaspoon of salt, oregano, paprika, turmeric, cumin and black pepper) to the pot. Stir well until combined. and cook for 1-2 minutes, stirring frequently.
- Carefully, add the white wine to the pot and stir, while gently scraping any bits off the bottom. Cook for 1 minute, or until most of the wine cooks out.
- Add the rice, chicken broth, water, and the bay leaf to the pot. Stir well to combine.
- Add the chicken back to the pot. Arrange it so that it's not stacked.
- Raise the heat to high and bring the liquid to a boil. Stir the rice frequently while waiting for the liquid to come to a boil.
- Once boiling, lower the heat to medium and simmer for 8-10 minutes, stirring occasionally.
- The rice should now be visible on the surface and should not sink to the bottom of the pot when stirred.
- Give everything a good stir. Lower the heat to low, cover and cook the chicken and rice for 20 minutes. Stir after 10 minutes, then stir again after the 20 minutes.
- Taste a little bit of the rice. If it needs a salt, this is the time to add it. As a reference, we added ½ teaspoon of salt to ours. Stir well.
- Raise the heat to medium-low and slowly add the beer, while stirring. Cover and cook the chicken and rice for 10 minutes. Lower the heat to low and cook another 10 minutes.
- Taste the rice, if it's still not done, cover and let it steam another 15 minutes or until done.
- Garnish with the sweet peas, if desired.
Nutrition Facts : Calories 505 kcal, Carbohydrate 47 g, Protein 22 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 1666 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BROWN ARROZ CON POLLO (BROWN RICE AND CHICKEN)
Make and share this Brown Arroz Con Pollo (Brown Rice and Chicken) recipe from Food.com.
Provided by Karina A
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute chicken strips in nonstick skillet until white, about 5 minutes.
- Set aside and keep warm.
- In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
- Makes 6 servings.
RICE WITH CHICKEN: ARROZ CON POLLO
Steps:
- Preheat oven to 350 degrees F.
- Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
- Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
- Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
- Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.
ARROZ CON POLLO
Chicken and Rice with a Mexican flair all cooked in one pot.
Provided by Kristin Maxwell
Categories Main Course
Time 1h10m
Number Of Ingredients 17
Steps:
- Mix 2 teaspoons of salt, garlic powder, chili powder, cumin and black pepper in a small bowl.
- Pat chicken dry and remove the skin if desired. Place chicken on a large plate or other flat surface and evenly coat chicken with the spice mixture.
- Heat oil in a large, 12-inch skillet or saute pan with high sides over medium-high heat. Add the chicken, skin side first, and cook until browned on all sides; 5-6 minutes per side. Transfer to a clean plate.
- Add onions and bell pepper to the skillet and season with a pinch or two of salt. Cook over medium heat until softened; 5-7 minutes. Add minced garlic and the rice and cook for an additional minute, until rice begins to turn a golden color and the garlic is fragrant.
- Meanwhile, combine 1 ¼ cups of water, chicken broth, tomato sauce and a teaspoon of caldo de tomat* in a medium bowl. Pour into the skillet with the rice, stirring to make sure that all the rice is covered with the liquid.
- Nestle the chicken pieces in with the rice and bring to a boil. Add the peas, then reduce heat to low and cover. Cook until chicken is cooked through (registers 165 on an instant read digital thermometer), rice is tender and fluffy and most of the liquid is absorbed; about 30-35 minutes.
- Remove from heat and let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 285 kcal, Carbohydrate 46 g, Protein 7 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 394 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SPANISH ARROZ CON POLLO RECIPE (SPANISH CHICKEN AND RICE RECIPE)
Steps:
- Begin by sprinkling chicken pieces with salt and pepper. Then brown them in a large skillet in the oil.
- Once chicken pieces are browned, remove them from the skillet and place them on paper towels to drain.
- Meanwhile, cook onions, peppers, garlic, and rice in the oil until oil is absorbed and the rice is coated.
- After that, stir in the broth, cumin, saffron, and tomatoes.
- Arrange chicken pieces on top of the rice and bring to a boil.
- When liquids are boiling, lower the heat, and cover the pan.
- Simmer for about 40 minutes or until chicken is cooked and rice is tender.
- Garnish with olives to serve.
Nutrition Facts : Calories 1204 calories, Carbohydrate 90 grams carbohydrates, Cholesterol 402 milligrams cholesterol, Fat 47 grams fat, Fiber 3 grams fiber, Protein 99 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1379 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
ARROZ CON POLLO - CHICKEN AND RICE
Steps:
- In a large skillet, bring all other ingredients, except peas, pimentos, and capers, to a boil. Cover and simmer for approximately 30 minutes until rice has absorbed liquid. Add peas, remove from heat and let steam for a few minutes. Arrange the chicken and sauce over rice, garnish with pimentos and capers. This Arroz con Pollo recipe is a comforting, one-pot meal from Latin America. The chicken strips are seared and then cooked with rice, spices, chicken broth, tomatoes, and capers until it's fragrant and delicious, perfect for leftovers. Tip: If you don't have capers, substitute with olives.
Nutrition Facts :
More about "brown arroz con pollo brown rice with chicken food"
ARROZ CON POLLO (CHICKEN AND RICE) BY CLAUDIA ZAPATA, MS, RD
From claudiazapata.com
Estimated Reading Time 3 mins
ARROZ CON POLLO (RICE WITH CHICKEN) - OLDWAYS
From oldwayspt.org
MAMA'S PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO ...
From ambitiouskitchen.com
4.9/5 (133)Calories 485 per servingCategory Chicken, Dinner, Gluten Free, Hispanic
- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
- Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
- Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
ARROZ CON POLLO - PREVENTION
From prevention.com
Servings 4Total Time 1 hr 10 minsEstimated Reading Time 1 min
- In the same skillet, combine the tomato sauce, water, broth, bay leaves, and oregano and stir well.
ARROZ CON POLLO (CHICKEN WITH RICE) - HANDLE THE HEAT
From handletheheat.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 1 hr 20 mins
- Adjust an oven rack to the lower third of the oven and preheat to 300°F. In a large bowl combine half the garlic, vinegar, oregano, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken thighs and stir to coat.
- Heat the oil in a large Dutch oven set over medium-high heat. Add the onion and bell pepper and cook until softened, 5 to 7 minutes. Stir in the rice, red pepper flakes, and the remaining garlic and cook until fragrant, about 30 seconds. Stir in the saffron, tomatoes with their juices, and the chicken broth.
- Lay the chicken over the rice. Bring the mixture to a simmer, cover, and transfer to the oven. Cook until the rice is tender and the liquid is almost completely absorbed, 50 to 65 minutes.
- Transfer the chicken to a plate. Cover the pot and let the rice steam for 10 minutes. Meanwhile, shred the chicken into bite-sized pieces, discarding the skin and bones. Stir the shredded chicken and olives into the rice. Season to taste with salt and pepper. Serve.
ARROZ CON POLLO (CHICKEN AND RICE) - MISSION FOOD ADVENTURE
From mission-food.com
Cuisine CubanTotal Time 1 hr 10 minsCategory Main CourseCalories 597 per serving
- Season the chicken pieces with salt and pepper on both sides. Heat the olive oil over medium-high heat in an ovenproof, 6-quart heavy pot or Dutch oven until hot but not smoking. Add the green pepper to the oil. Working in batches, brown the chicken on both sides, 2 to 3 minutes per side. Set aside the browned chicken and repeat with the remaining pieces. Remove the green pepper and discard.
- To deglaze the pot, add the wine and bring to a simmer, scraping up the browned bits. Return the browned chicken to the pot. Add the remaining ingredients except for the rice, and half the beer and part of the pimientos to add at the end. Bring to a simmer.
- Stir in the rice and simmer over medium to medium-low heat for 10 minutes. Remove the pot from direct heat, cover with a tight-fitting lid, and set in the preheated oven, and bake until the rice is tender but still moist, about 15 to 20 minutes.
ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN) - FOOD & WINE
From foodandwine.com
3/5 (6)Category Meat + Poultry
- In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Season the chicken with the salt and pepper, and cook until all sides are brown, approximately 5 minutes. Remove the chicken and set aside, reducing the heat on the skillet to moderate.
- Add the onion and sweat for three minutes, until soft and translucent. Add the olives, capers, tomato sauce and sofrito and cook for five minutes. Add the rice, browned chicken and water and bring to a gentle boil over moderately high heat. Cook, uncovered, until the water is mostly absorbed, about 25 minutes. Gently stir the rice, cover and cook over low heat for another 20 minutes. Remove from the heat and serve.
ARROZ CON POLLO ~ RICE WITH CHICKEN - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
Cuisine CubanCategory Main DishServings 4Total Time 50 mins
- Brown the chicken pieces: Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat.
- Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.)
- Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
- Brown the rice: Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan.
EASY ARROZ CON POLLO + VIDEO (TIPS, TRICKS, STEP BY STEP ...
From carlsbadcravings.com
Reviews 34Total Time 50 minsCategory Main Course
- Whisk together all of the seasonings mix in a large bowl (large enough to hold chicken). Remove 2 ½ tablespoons Seasoning to use later. To the remaining seasoning in the bowl, whisk in 3 tablespoons olive oil and 1 tablespoon vinegar (it will be thick). Add chicken and massage spices into chicken. Let sit at room temperature for 15-30 minutes or cover and refrigerate for up to 8 hours.
- Preheat oven to 375 degrees F. Heat 1 tablespoon olive oil in a large deep heavy skillet (oven proof with lid) over medium. Add chicken and cook until golden, 3-5 minutes pers side. Remove to a plate.
- Heat 1 tablespoon olive in now empty skillet. Add onions, bell peppers and capers and cook, scraping up the bottom brown bits from the chicken (flavor!) until softened, about 5-7 minutes.
- Add rice, garlic and Reserved Seasonings and sauté for 2 minutes. Stir in roasted bell peppers, diced tomatoes, tomato paste, and broth. Bring to a simmer and simmer, uncovered for 3 minutes. Nestle chicken into the top of the rice in a single layer, cover, and transfer to the oven.
LUXURIOUS SAFFRON CHICKEN RICE (ARROZ CON POLLO) - FAB ...
From fabfoodflavors.com
Cuisine American, Latin American, SpanishCategory DinnerServings 4Total Time 1 hr 25 mins
- Gather all the ingredients. Preheat oven to 350°F (180°C). Set ovenproof large pan on stovetop and heat on low. Wash rice until water runs clear. Drain and set aside.
- Prepare the chicken, pat dry. Season generously with salt and fresh cracked black pepper on both sides. Turn up heat on pan to medium high and add olive oil. Swirl oil gently to coat bottom of pan. When ready, add chicken to pan and sear till lightly brown on both sides, approximately 3-4 minutes per side. Transfer to plate.
- Lower heat and add chopped garlic, onions, and sliced roasted red peppers to pan. Cook till fragrant and soft, about 4-5 minutes. Then add the drained rice and saffron. Stir thoroughly to coat the rice with mixture. Add chicken broth and bring to boil. Add the chicken pieces plus all dripping to the pan. Arrange so that there are space between the chicken. Top evenly with fresh oregano. Cover with lid and put the entire thing into the preheated oven. Cook for 40-45 minutes. Remove lid and stir in the tomatoes and shrimp. Cover and cook for another 10-15 minutes until the rice has absorbed most of the broth. When ready, remove from oven, garnish with more fresh herb if desired. Your luxurious arroz con pollo is ready!
ARROZ CON POLLO - THE ROASTED ROOT
From theroastedroot.net
4.3/5 (3)Total Time 45 minsCategory Main CourseCalories 431 per serving
- While the rice is soaking, sprinkle the chicken thighs with 1 of the teaspoons of sea salt, paprika, and garlic powder on both sides.
- In a bowl or measuring cup, whisk together the broth, tomato paste, dried oregano, and sea salt until well-combined. Set aside until ready to use.
- Heat a large cast iron skillet or thick-bottomed pot (like a Dutch oven) over medium-heat and add the avocado oil. Once the skillet is very hot (about 350 degrees if you have a laser thermometer), carefully place the seasoned chicken thighs on the hot surface, skin side down. Brown for 3 to 5 minutes, until the skin is golden-brown and crispy, then flip chicken to the other side and brown another 3 to 5 minutes. Note: depending on the size of your skillet or pot, you may need to brown the chicken in two batches. Transfer the chicken to a plate and set aside.
ARROZ CON POLLO (RICE WITH CHICKEN) : 6 STEPS (WITH ...
From instructables.com
Estimated Reading Time 2 mins
- Seasoning. 6 chicken tenders - cut into bite-size pieces. Added: salt, black pepper, and garlic powder. Marinade the chicken for at least an hour *keep in the refrigerator*
- Searing Chicken Tenders. 2-3 tablespoons of olive oil in 'caldero' or large pot over medium-high heat - sear chicken until golden brown on both sides.
- Take Out the Chicken Tenders and Add the Rest of the Ingredients. Take out the chicken tenders after searing 60 seconds on both sides - its okay if its not fully cooked.
- Almost There Just Add Rice and Chicken Tenders. Once it starts to boil add 3 cups of Long Grain White Rice and Chicken tenders in the pot. Cover the pot with a lid and Cook for 25-30 minutes.
- After 25-30 Minutes Stir the Rice. When the rice is dry, lower heat to the lowest and cover for 10 more minutes.
- You Are DONE! Buen Provecho! Participated in the. One Pot Meals Speed Challenge. Be the First to Share. Did you make this project? Share it with us!
ARROZ CON POLLO WITH BROWN RICE - COOKING IN STILETTOS
From cookinginstilettos.com
- In a bowl, marinate the chicken with 3 tablespoons of olive oil, the minced garlic, 1/2 teaspoon of adobo seasoning and the zest and juice of two limes. Set aside for 10-15 minutes.
- Add another tablespoon of olive oil to the pan (if needed) and add the onions. Sauté for about 5 minutes or so until soft.
ARROZ CON POLLO CHICKEN AND RICE - MYPLATE
From myplate.gov
Cholesterol 94 mgTotal Calories 556Saturated Fat 8 gTotal Fat 33 g
ARROZ CON POLLO - MYPLATE
From myplate.gov
Cholesterol 112 mgTotal Calories 363Saturated Fat 2 gTotal Fat 9 g
ARROZ CON POLLO CHICKEN WITH RICE - DULCET SCINTILLA
From dulcetscintilla.com
Cuisine Latin American, SpanishCategory DinnerServings 6Total Time 1 hr 10 mins
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