Directions:
- Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until onion softens. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over. Add the cumin, paprika and saffron and cook, stirring, for 1 minute or until aromatic. Add the rice, tomatoes and chicken stock, and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until chicken and rice are tender.
- Add the tomato paste, peppers and parsley, and cook, stirring, for 2-3 minutes or until heated through. Remove from heat. Divide the arroz con pollo among serving bowls and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4088.78 Kcal (17119 kJ) | ||
| Calories from fat | 3592.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 399.12g | 614% | |
|---|---|---|---|
| Cholesterol | 946.9mg | 316% | |
| Sodium | 648.8mg | 27% | |
| Potassium | 1279.78mg | 27% | |
| Total Carbs | 28.02g | 9% | |
| Sugars | 2.97g | 12% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 93.81g | 188% | |
| Vitamin C | 33.2mg | 55% | |
| Iron | 1.2mg | 7% | |
| Calcium | 80.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 374.92 Kcal (1570 kJ) | ||
| Calories from fat | 329.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.6g | 614% | |
|---|---|---|---|
| Cholesterol | 86.83mg | 316% | |
| Sodium | 59.49mg | 27% | |
| Potassium | 117.35mg | 27% | |
| Total Carbs | 2.57g | 9% | |
| Sugars | 0.27g | 12% | |
| Dietary Fiber | 0.1g | 4% | |
| Protein | 8.6g | 188% | |
| Vitamin C | 3mg | 55% | |
| Iron | 0.1mg | 7% | |
| Calcium | 7.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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