Arroz con Pollo

Gluten Free
Dairy Free
Health score
23%
Arroz con Pollo
50 min.
4
383kcal

Suggestions


Welcome to a delightful culinary journey with our Arroz con Pollo, a classic dish that brings the vibrant flavors of Latin cuisine right to your table! This gluten-free and dairy-free recipe is not only easy to prepare but also packed with wholesome ingredients that make it a perfect choice for lunch or dinner. In just 50 minutes, you can create a hearty meal that serves four, making it ideal for family gatherings or a cozy night in.

Imagine succulent boneless chicken breasts simmered to perfection, infused with the aromatic essence of cumin and saffron. The addition of colorful bell peppers and sweet peas not only enhances the dish's visual appeal but also adds a burst of freshness and nutrition. The combination of thick and chunky salsa with rich chicken broth creates a savory base that envelops the rice, ensuring every bite is a delightful explosion of flavor.

With a caloric content of 383 kcal per serving, this dish strikes a perfect balance between indulgence and health. Whether you're a seasoned cook or a kitchen novice, our Arroz con Pollo is a fantastic way to impress your guests or simply enjoy a comforting meal at home. So, roll up your sleeves and get ready to savor the deliciousness of this traditional dish that is sure to become a favorite in your household!

Ingredients

  • tablespoon vegetable oil 
  •  chicken breast boneless skinless
  • large onion coarsely chopped
  • cup rice long-grain white uncooked
  • teaspoon ground cumin 
  • 0.1 teaspoon saffron threads crushed
  • cups chicken broth 
  • 0.5 cup salsa thick
  •  bell pepper red coarsely chopped
  • 0.5 cup peas sweet frozen

Equipment

  • frying pan

Directions

  1. In 12-inch skillet, heat oil over medium-high heat until hot.
  2. Add chicken; cook 4 to 5 minutes or until browned, turning once.
  3. Remove chicken from skillet; cover to keep warm.
  4. Add onion to skillet; cook and stir 3 to 4 minutes or until tender.
  5. Add rice, cumin and saffron; stir to mix well. Stir in broth and salsa.
  6. Heat to boiling; cook 5 minutes. Return chicken to skillet. Reduce heat; cover and simmer 15 minutes.
  7. Stir in bell pepper and peas; cook about 5 minutes longer or until liquid is absorbed, chicken is fork-tender and juice is clear when center of thickest part is cut (170°F).

Nutrition Facts

Calories383kcal
Protein32.08%
Fat17.28%
Carbs50.64%

Properties

Glycemic Index
59.88
Glycemic Load
24.11
Inflammation Score
-8
Nutrition Score
23.146086920863%

Flavonoids

Luteolin
0.19mg
Isorhamnetin
1.88mg
Kaempferol
0.26mg
Myricetin
0.01mg
Quercetin
7.68mg

Nutrients percent of daily need

Calories:383.46kcal
19.17%
Fat:7.25g
11.16%
Saturated Fat:1.32g
8.24%
Carbohydrates:47.81g
15.94%
Net Carbohydrates:44.28g
16.1%
Sugar:5.68g
6.31%
Cholesterol:74.67mg
24.89%
Sodium:786.96mg
34.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.29g
60.57%
Vitamin B3:13.88mg
69.42%
Selenium:44.48µg
63.54%
Vitamin C:50.12mg
60.75%
Vitamin B6:1.14mg
57.19%
Manganese:0.78mg
39.22%
Phosphorus:346.28mg
34.63%
Vitamin A:1269.5IU
25.39%
Vitamin B5:2.31mg
23.15%
Potassium:747.03mg
21.34%
Vitamin B2:0.28mg
16.26%
Magnesium:62.13mg
15.53%
Vitamin B1:0.23mg
15.03%
Fiber:3.53g
14.14%
Vitamin K:14.02µg
13.35%
Copper:0.23mg
11.35%
Zinc:1.69mg
11.29%
Folate:42.16µg
10.54%
Iron:1.81mg
10.07%
Vitamin E:1.5mg
10.03%
Calcium:52.3mg
5.23%
Vitamin B12:0.25µg
4.16%