Weight Watchers Compliant Arroz Con Pollo Food
ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
- Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
- Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
- Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
- Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
WEIGHT WATCHERS COMPLIANT ARROZ CON POLLO.
Make and share this Weight Watchers Compliant Arroz Con Pollo. recipe from Food.com.
Provided by deidrestevens
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put 2 T. olive oil in In a Skillet and cook until chicken until white in color. Put in the rice and cover with chicken broth. Pour salsa and mushrooms into pan and simmer.
Nutrition Facts : Calories 222.5, Fat 6.8, SaturatedFat 1.1, Cholesterol 50.4, Sodium 248.8, Carbohydrate 19.8, Fiber 0.5, Sugar 0.2, Protein 18.9
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- Heat the oil in a large nonstick skillet set over medium heat. Add the rice, onion and garlic, and cook, stirring as needed, until the onion is softened and the rice is lightly browned, about 5 minutes.
- Add the chicken broth, tomatoes, oregano, and cumin and bring to a boil. Reduce the heat to low and simmer, covered, stirring a couple of times, until the rice is tender, about 20 minutes.
- Add the chopped cooked chicken and peas and cook, covered, stirring occasionally, until the chicken is heated through, about 5 minutes.
- Season to taste with salt and freshly ground black pepper and fluff the mixture with a fork before serving.
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Cuisine MexicanCategory DinnerServings 8Total Time 1 hr 20 mins
- To Dutch oven, add onions, jalapeños, garlic, cumin, and remaining 1⁄2 tsp salt; cook, stirring, until softened, about 5 minutes. Add broth and cook, scraping up any browned bits in bottom of pan. Add reserved chicken, then add tomatoes and saffron. Reduce heat to low and simmer, covered, about 10 minutes.
- Stir in rice and roasted red peppers. Simmer, covered, stirring once or twice, until chicken is cooked through, rice is tender, and liquid is absorbed, about 30 minutes. Add peas during last 3 minutes of cooking time. Sprinkle with cilantro and serve with lime wedges.
- In a Dutch oven over medium heat, warm oil. Sprinkle chicken with 1 tsp salt and black pepper. Add chicken and cook in batches, turning occasionally, until browned, 8 to 10 minutes per batch. Remove chicken and set aside.
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