Recipe courtesy of Tyson
Arroz con Crunchy Pollo
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 698
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 88
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 29
- Cholesterol
- 56
- Sodium
- 1395
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
1 pound Tyson® Crispy Chicken Strips
½ teaspoon Ancho chili powder, optional
2 tablespoons canola oil
1 medium onion, chopped
1 red bell pepper, chopped
2 Cubanelle peppers, chopped
3 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
1 ½ cups medium-grain rice
1 (14 ½-ounce) can chicken broth
3/4 cup water
½ cup sliced pimento-stuffed olives
½ cup cilantro, chopped
Directions
- Sprinkle Crispy Chicken Strips with the chili powder if desired and prepare according to package directions.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, peppers, garlic, and salt. Cook, stirring occasionally, until lightly browned, about 4 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the broth and water and bring to a boil. Cover, reduce the heat to low, and simmer just until the rice is tender, about 20 minutes.
- Stir the olives and cilantro into the rice. Cut the chicken into slices. Divide the rice among serving plates and top with the chicken.