Recipe courtesy of Republica Empanada
Arroz Con Pollo
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 756
- Total Fat
- 39
- Saturated Fat
- 6
- Carbohydrates
- 74
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 27
- Cholesterol
- 70
- Sodium
- 1183
- Total: 40 min
- Active: 25 min
Ingredients
1/2 cup cooking oil
1 teaspoon minced garlic
1/2 yellow onion, chopped
5 Roma tomatoes, chopped
3 carrots, diced
2 stalks celery, chopped
1 red bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt
4 cups cooked shredded chicken
1 cup pitted green olives
1 tablespoon capers
3 teaspoons achiote seasoning
6 cups cooked white rice
2 cups frozen green peas
1/2 chopped fresh cilantro
Tomato and avocado wedges, for garnish
Coleslaw and potato chips, for serving
Directions
- Heat a medium pot over medium heat and add the oil. Add the garlic and onions and saute for about 1 minute to infuse the oil. Add the tomatoes, carrots, celery and peppers. Then add the cumin, oregano and 1 tablespoon salt. Saute until the carrots are tender, about 5 minutes. Add 1 1/2 cups water, cover the pot and cook until the mixture develops into a sauce, about 15 minutes. Add the shredded chicken, olives, capers and achiote seasoning and stir well. Continue cooking to meld the flavors, about 10 minutes. Add the rice and fluff with a fork. Add the peas and cilantro and warm through. Garnish with tomato and avocado wedges. Serve with a vinaigrette-dressed coleslaw and potato chips.