Arroz con Pollo

Gluten Free
Health score
32%
Arroz con Pollo
240 min.
4
956kcal

Suggestions


Arroz con Pollo, a classic Latin American dish, is a delightful combination of tender chicken, aromatic spices, and fluffy rice that will transport your taste buds straight to the heart of the tropics. This gluten-free recipe is perfect for family gatherings or a cozy dinner, serving four hearty portions that are sure to satisfy even the hungriest of appetites.

With a preparation time of just four hours, this dish allows the flavors to meld beautifully, creating a rich and savory experience. The marinated chicken, infused with garlic, lime, and orange juice, is browned to perfection, while the vibrant colors of green bell peppers and peas add a fresh touch to the dish. The addition of saffron threads elevates the flavor profile, giving the rice a stunning golden hue and a unique taste that will leave your guests raving.

Whether you're looking for a comforting lunch or a show-stopping main course for dinner, Arroz con Pollo is versatile enough to fit any occasion. The combination of protein, healthy fats, and carbohydrates makes it a well-rounded meal that is both satisfying and nourishing. So gather your ingredients, roll up your sleeves, and get ready to impress with this delicious and aromatic dish that celebrates the rich culinary traditions of Latin America!

Ingredients

  • cup peas frozen thawed (not ; 5 oz)
  • 0.8 teaspoon pepper black
  • 14 oz canned tomatoes diced canned
  • 3.5 lb chicken cut into 8 serving pieces
  • 0.3 cup wine dry white
  • large garlic clove coarsely chopped
  • large garlic clove minced
  •  bell pepper green chopped
  • teaspoons ground cumin 
  • tablespoons juice of lime fresh
  • 12 fl. oz. chicken broth low-sodium
  • 2.5 cups onion chopped
  • tablespoons orange juice fresh
  • oz pimiento stuffed olives green rinsed
  • oz pimientos rinsed drained chopped
  • 0.3 teaspoon saffron threads crumbled
  • 1.5 teaspoons salt 
  • teaspoons salt 
  •  bay leaves 
  • tablespoon butter unsalted
  • tablespoon vegetable oil 
  • 1.5 cups water 
  • 0.8 lb rice long-grain white

Equipment

  • bowl
  • frying pan
  • paper towels
  • oven
  • pot
  • blender
  • kitchen towels

Directions

  1. Pure garlic, orange juice, lime juice, salt, and pepper in a blender until smooth. Put chicken pieces in a large bowl and pour pure over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.
  2. Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.
  3. Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch.
  4. Transfer chicken as browned to a plate, reserving fat in pot.
  5. Put oven rack in middle position and preheat to 350F.
  6. Saut onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
  7. While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds.
  8. Add wine and bring to a simmer, then remove from heat.
  9. Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.
  10. Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.
  11. Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
  12. Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.

Nutrition Facts

Calories956kcal
Protein20.89%
Fat37.22%
Carbs41.89%

Properties

Glycemic Index
114.88
Glycemic Load
47.84
Inflammation Score
-9
Nutrition Score
38.534347565278%

Flavonoids

Malvidin
0.01mg
Catechin
0.12mg
Epicatechin
0.09mg
Eriodictyol
0.18mg
Hesperetin
1.75mg
Naringenin
0.27mg
Apigenin
0.01mg
Luteolin
2.9mg
Isorhamnetin
5.01mg
Kaempferol
0.71mg
Myricetin
0.11mg
Quercetin
21.76mg

Nutrients percent of daily need

Calories:956.4kcal
47.82%
Fat:39.15g
60.23%
Saturated Fat:11.3g
70.65%
Carbohydrates:99.15g
33.05%
Net Carbohydrates:90.24g
32.81%
Sugar:13.91g
15.46%
Cholesterol:150.41mg
50.14%
Sodium:2569.47mg
111.72%
Alcohol:1.54g
100%
Alcohol %:0.24%
100%
Protein:49.45g
98.9%
Vitamin C:104.65mg
126.85%
Vitamin B3:18.19mg
90.95%
Manganese:1.69mg
84.6%
Vitamin B6:1.4mg
69.79%
Selenium:42.96µg
61.37%
Phosphorus:538.36mg
53.84%
Potassium:1275.6mg
36.45%
Copper:0.72mg
36.14%
Fiber:8.91g
35.64%
Iron:6.05mg
33.6%
Vitamin B5:3.16mg
31.64%
Zinc:4.67mg
31.1%
Vitamin A:1536.5IU
30.73%
Vitamin B1:0.46mg
30.45%
Magnesium:120.08mg
30.02%
Vitamin K:30.99µg
29.52%
Vitamin B2:0.47mg
27.5%
Vitamin E:3.27mg
21.81%
Folate:84.97µg
21.24%
Calcium:155.86mg
15.59%
Vitamin B12:0.69µg
11.42%
Vitamin D:0.43µg
2.89%
Source:Epicurious