Arroz con pollo

Dinner tonight, February 11, 2015
Great and easy dish, absolutely kid friendly and it literally take care of it’s self.
4 servings

  • 2 ½ lbs. bone-in chicken thighs and/or drumsticks (about 8 pieces), skin removed, trimmed
  • ½ teaspoon salt, divided
  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • ½ cup tomato sauce
  • 1 ¼ cups reduced-sodium chicken broth
  • 1 cup instant brown rice
  • 1 cup frozen mixed vegetables, thawed

1) Sprinkle chicken with 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Reduce heat to medium and add half the chicken pieces, skinned-side down. Cook until browned on one side, 4 to 8 minutes. Transfer to a plate. Repeat with the remaining chicken; transfer to the plate.

Add onion, garlic and tomato sauce to the pot and cook, stirring, for 1 minute. Add broth and the remaining 1/4 teaspoon salt; bring to a boil. Stir in rice, return the chicken to the pot, cover and simmer until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 minutes. Stir in vegetables, cover and cook until heated through, about 2 minutes. Serve the chicken over the rice.

Nutritional notes:
Per serving: 378 calories | 16 g fat (3 g sat, 7 g mono) | 87 mg cholesterol | 27 g carbohydrates | 0 g added sugars | 31 g protein | 3 g fiber |735 mg sodium | 506 mg potassium.

Conversion calculator
blog comments powered by Disqus