Arroz Con Pollo Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This classic Spanish and Latin America chicken and rice dish cooks in just one pot.
Ingredients
- 2 whole chickens, each cut into 8 pieces (about 6 lbs.), trimmed of excess fat
- Salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 ribs celery, sliced
- 2 carrots, chopped
- 1 green bell pepper, seeded, chopped
- 1 red bell pepper, seeded, chopped
- 2 cloves garlic, minced
- 1 14.5-oz. can diced tomatoes, drained
- 3 cups long-grain rice
- 3 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350 °F. Season chicken with salt and pepper. Melt butter with oil in a large ovenproof pot or Dutch oven over medium-high heat.
- Working in batches, add chicken and cook, turning often, until browned on all sides, 7 to 10 minutes. Remove to a platter.
- Pour off all but about 2 Tbsp. fat from pot and add onions, celery, carrots, bell peppers and garlic. Cook, stirring often, until softened, approximately 5 minutes. Stir in tomatoes, rice, 1 tsp. salt and 1/2 tsp. pepper. Pour in broth, increase heat to high and bring to a boil.
- Return chicken to pot, cover and transfer to oven. Cook until chicken and rice are done, about 40 minutes. Season with salt and pepper, if desired. Serve on a large platter garnished with parsley.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment