Arroz con Pollo
Arroz con Pollo takes approximately 40 minutes from beginning to end. This recipe serves 8. One portion of this dish contains approximately 47g of protein, 19g of fat, and a total of 707 calories. For $2.74 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Kraft Recipes has 12 fans. It works well as a main course. Head to the store and pick up bacon, italian dressing, cherry tomatoes, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is outstanding. Similar recipes include Arroz Con Pollo, Arroz Con Pollo, and Arroz Con Pollo.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 15 minutes
Ingredients:
8 slices OSCAR MAYER Bacon
1 can (14-1/2 oz.) diced tomatoes, drained
1 cup each frozen peas and halved cherry tomatoes
4 bone-in chicken breasts (3 lb.)
1/2 cup chopped fresh cilantro, divided
2 cloves garlic
1/2 cup KRAFT Zesty Italian Dressing
3/4 cup quartered Spanish olives, divided
2 Tbsp. dried oregano leaves
1 jalapeño pepper, stemmed
3/4 cup sliced red onions
4 cups hot cooked Spansih-style yellow rice (see tip)
Equipment:
frying pan
paper towels
blender
Cooking instruction summary:
Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Heat dressing in same skillet on medium-high heat. Meanwhile, cut chicken breasts crosswise in half. Add chicken to skillet; sprinkle with oregano. Cook 3 min. on each side or until breasts are evenly browned on both sides. Meanwhile, blend canned tomatoes, onions, garlic and jalapeo in blender until smooth. Move chicken pieces to outside edge of skillet. Add tomato mixture; bring to boil. Crumble bacon coarsely over ingredients in skillet. Add peas, cherry tomatoes, 1/2 cup olives and 1/4 cup cilantro; mix well. Cover; simmer on medium-low heat 15 min. or until chicken is done (165F). Serve over rice. Top with remaining olives and cilantro.
Step by step:
1. Cook bacon in large skillet until crisp.
2. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
3. Heat dressing in same skillet on medium-high heat. Meanwhile, cut chicken breasts crosswise in half.
4. Add chicken to skillet; sprinkle with oregano. Cook 3 min. on each side or until breasts are evenly browned on both sides. Meanwhile, blend canned tomatoes, onions, garlic and jalapeo in blender until smooth.
5. Move chicken pieces to outside edge of skillet.
6. Add tomato mixture; bring to boil. Crumble bacon coarsely over ingredients in skillet.
7. Add peas, cherry tomatoes, 1/2 cup olives and 1/4 cup cilantro; mix well. Cover; simmer on medium-low heat 15 min. or until chicken is done (165F).
8. Serve over rice. Top with remaining olives and cilantro.
Nutrition Information:
covered percent of daily need
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