Arroz Con Pollo (pronounced “Aros con POHyoh”- emphasizing the “A”) literally means Rice with Chicken, a delicious one-pot Spanish dish that is scented with saffron. There is evidence that this dish is from Andalusia region of Spain and was influenced by the Moorish culture in the 8th century occupation of Spain.
Arroz Con Pollo is a classic dish of Spain and Latin America with particular popularity in Cuba, Puerto Rico, and Colombia. There are many different traditional ways to prepare it, unique to each country, using different spices, herbs, and vegetables.
This dish is a popular and easy one-pan dish that is great for family meals or even company. To me, this dish is more like a Spanish paella, but without the shellfish. This dish will even work with you are on a diet! I love this recipe because it is very easy to make and so delicious!
This wonderful Arroz Con Pollo recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
Arroz Con Pollo – Rice with Chicken Recipe:
Arroz Con Pollo - Rice with Chicken Recipe
2 teaspoons extra-virgin olive oil
4 chicken breasts, boneless and skinless, cut into bite-size pieces*
1/2 cup long-grain white rice
1/2 cup chopped onions
1 (14.5-ounce) can whole tomatoes, drained
1 (7-ounce) jar "roasted" red peppers, drained
1 cup fat-free Chicken Stock
1/4 cup parsley, finely chopped
1/4 teaspoon dried rosemary, crushed
1/4 teaspoons salt or to taste
Pinch of saffron, crushed
1 cup frozen petite peas
Coarsely-ground black pepper to taste
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
In a large non-stick frying pan, paella pan, or cast-iron skillet over medium high heat, heat olive oil; add chicken pieces and saute (turning until browned), approximately 7 minutes. Remove chicken and transfer to a plate; set aside.
In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until onions are translucent.
Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt, and saffron.
Return chicken to pan; cover and let simmer for 25 minutes. Stir in frozen peas and pepper; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes.
Remove from heat and serve.
Makes 4 servings.
Per Serving - 5.6 Fat grams, 20.6 carbohydrate grams, 249 calories
Source: Recipe originally from the cookbook called Weight Watchers Simply Light Cooking.