Arroz Con Pollo

Arroz Con Pollo

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Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 440
Calories from Fat 170
Total Fat 19 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 1120 mg
Total Carbs 46 g
Dietary Fiber 2 g
Sugars 3 g
Protein 20 g
Vitamin A 20 %
Vitamin C 20 %
Calcium 4 %
Iron 15 %
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  • Recipe Serves8
  • Preparation Time20 min
  • Cooking Time45 min

Ingredients

  • 2 lbs. bone-in, skin on chicken thighs*
  • 3 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
  • 1 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 2 Roma tomatoes, chopped
  • 1 stalk celery, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 cup tightly packed fresh cilantro leaves and stems, finely chopped
  • 1/2 tsp. dried oregano leaves
  • 4 cups water
  • 1 package (10 oz.) frozen mixed vegetables, (carrots, peas and corn)
  • 2 cups long grain rice

Directions

  • Season chicken with 2 tablespoons Knorr® Tomato Bouillon with Chicken flavor. Heat oil in large deep skillet over medium-high heat and brown chicken, in batches if necessary, turning once, about 4 minutes; remove chicken with slotted spoon and set aside.
  • Add onion, tomatoes, celery, green pepper, cilantro and oregano to chicken drippings in skillet and cook over medium-high heat, stirring frequently, until onion is golden and tender, about 10 minutes.
  • Stir in water, frozen vegetables, chicken and remaining 1 tablespoon Bouillon and bring to a boil over high heat. Stir in rice; reduce heat to low and simmer covered, until rice is tender and chicken is thoroughly cooked, about 25 minutes.
  • Remove chicken and set aside until cool enough to handle, about 5 minutes. Shred chicken into bite-size pieces; discard skin and bones. Stir chicken into rice.
  • *SUBSTITUTION: To lower the total fat and saturated fat, try using boneless, skinless chicken thighs.
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