Latino-Style Chicken and Rice Aka Arroz Con Pollo Recipe

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Latino-Style Chicken and Rice Aka Arroz Con Pollo
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Ingredients
19
Count
Nutrition
1481
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Adjust oven rack to middle position and heat oven to 350°F
  2. Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture; stir to combine. Place chicken in bowl with marinade. Coat chicken pieces evenly with marinade; set aside for 15 minutes.
  3. Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes; cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium.) Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water; stir to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes.
  4. Add rice, olives, capers, and 3/4 teaspoon salt; stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175°F on instant-read thermometer, about 10 minutes longer.
  5. Using tongs, remove chicken from pot; replace lid and set pot aside. Remove and discard chicken skin; using 2 spoons, pull meat off bones into large chunks. Using fingers, remove remaining fat or dark veins from chicken pieces. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos; season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve, passing lemon wedges separately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1481.12 Kcal (6201 kJ)
Calories from fat 1299.77 Kcal
% Daily Value*
Total Fat 144.42g 222%
Cholesterol 328.54mg 110%
Sodium 1195.04mg 50%
Potassium 600.79mg 13%
Total Carbs 11.98g 4%
Sugars 4.25g 17%
Dietary Fiber 2.12g 8%
Protein 34.53g 69%
Vitamin C 28.8mg 48%
Vitamin A 0.6mg 20%
Iron 10.5mg 58%
Calcium 70.9mg 7%
Amount Per 100 g
Calories 298.66 Kcal (1250 kJ)
Calories from fat 262.09 Kcal
% Daily Value*
Total Fat 29.12g 222%
Cholesterol 66.25mg 110%
Sodium 240.97mg 50%
Potassium 121.14mg 13%
Total Carbs 2.42g 4%
Sugars 0.86g 17%
Dietary Fiber 0.43g 8%
Protein 6.96g 69%
Vitamin C 5.8mg 48%
Vitamin A 0.1mg 20%
Iron 2.1mg 58%
Calcium 14.3mg 7%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41.2
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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