Arroz Con Pollo
A delicious and easy one-pot meal
Servings: 4 people
Calories: 785kcal
Ingredients
Marinade
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp oregano
- 1 tsp chopped garlic
- ½ tbsp kosher salt
- ¼ tsp pepper
Arroz Con Pollo
- 1½ lb boneless chicken breast of chicken tenders
- 2 tbsp olive oil
- 2 andouille sausage casing removed, sliced and cut into quarters
- ¾ cup onions chopped
- 2 tbsp capers
- 15 pitted green olives cut in half
- 1¼ cups long grain rice
- 1 cup chopped tomatoes in sauce
- 2 cups low sodium chicken broth
- 1 cup green peas frozen in fine
- pinch saffron
- 1 avocado as garnish
Instructions
Marinate Chicken
- cut chicken breast into 3 pieces or if using chicken tenders cut in half
- add all marinade ingredients into a ziploc bag.
- add chicken and mix well. Remove air and place in refrigerator
- marinate for at least 1 hour and upto 6 hours
Arroz Con Pollo
- use a large dutch oven or pan with a lid
- saute andouille sausage in pan until starting to brown
- remove sausage and set aside
- add 2 tbsp olive oil and add onions
- cook onions for 2 minutes and add chicken
- lightly cook chicken on all sides with the onions
- put sausage back in pan
- add chopped tomatoes
- add chicken broth
- add olives and capers
- add saffron
- add rice and stir
- bring to a boil then cover and simmer for 20 minutes
- add peas to pan and cook for another 10-15 minutes until rice is tender
- serve with slices of avocado
Nutrition
Serving: 1person | Calories: 785kcal | Carbohydrates: 64g | Protein: 53g | Fat: 35g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1840mg | Potassium: 1401mg | Fiber: 8g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 30mg | Calcium: 93mg | Iron: 4mg