Arroz Con Pollo (V)
Meal: 344 cal Protein: 25 g Carbs: 31 g Fat: 13 g
This is such a beautiful Puerto Rican dish, but traditionally it’s loaded down with tons of starch and calories.
We have lightened it up in several ways, while still maintaining the integrity of the dish by layering in a lot more spice. Specifically, we have swapped out much of the rice for vegetables – riced cauliflower, peas, and peppers. We have also substantially reduced the sodium in this dish by swapping out the traditional GOYA spices with newer organic and high-quality spice brands.
Arroz Con Pollo
Serving size ½ C 344 cal Protein: 25 g Carbs: 31 g Fat: 13 gIngredients
- 2 lb Chicken Pieces (bone in)
- 1 Tbsp Adobo
- 2 Tbsp EVOO or Avocado Oil
Directions
- Pat chicken dry with paper towel.
- Season with Adobo.
- Heat oil in large heavy pot over medium heat.
- Cook chicken in batches until brown on all sides and set aside.
Ingredients
- 1 medium Onion , diced
- 1 large Poblano (or several Aji Dulce), diced
- medium Bell Peppers (OR 12 baby bell), diced
- 2 Tbsp Garlic Paste
Directions
- Add onions, peppers, and garlic.
- Saute until soft and fragrant.
- Add rice, sazon, chili and tomato paste.
- Stir until rice is well coated.
Ingredients
- 2 C Basmati Rice OR 1 C Basmati Rice and 1 C Riced Cauliflower (add at the end)
- 1 Tbsp Sazon
- 1 Tbsp Tomato Paste
- 1 Tbsp Red Chili Paste
- 10 oz Frozen Green Peas , thawed
- 2-3 Roasted Red Peppers , diced
- 8 -12 Olives , pitted and stuffed
- ½ C Jambon Ham , diced
- 2-3 C Broth (cut in ½ if you use riced cauliflower in the dish)
Directions
- Add peas, roasted red peppers, olives, and ham, mix well.
- Add chicken back to pan (skin side up).
- Add broth, bring to a boil.
- Reduce temperature, add lid, and simmer until all liquid is absorbed.
Ingredients
- Cilantro
Directions
- Serve garnished with cilantro.
