Arroz Con Pollo (Chicken With Rice)

Yield

7 servings (serving size: 1 cup)

Ingredients

• 3 cups water
• 1/2 teaspoon black peppercorns
• 3 bay leaves
• 2 pounds chicken thighs, skinned
• 1 tablespoon vegetable oil
• 2 cups coarsely chopped yellow onion
• 1 1/2 cups coarsely chopped green bell pepper
• 3 garlic cloves, finely chopped
• 1 1/2 cups uncooked Arborio rice
• 1 tablespoon Hungarian sweet paprika
• Dash of crushed saffron threads
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh parsley

Preparation

Combine the first 4 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat.

Remove chicken thighs from broth. Strain broth through a colander into a bowl, and discard solids. Add enough water to broth to equal 3 cups, and set broth mixture aside.

Remove the chicken from bones, and cut meat into bite-size pieces. Discard bones.

Heat the oil in Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 6 minutes or until lightly browned. Add rice, paprika, and saffron; cook 2 minutes, stirring constantly. Add the broth mixture, wine, salt, and pepper; cook 6 minutes or until half of liquid is absorbed, stirring occasionally. Stir in chicken. Cover and bake at 325° for 12 minutes or until rice is just tender and liquid is nearly absorbed. Sprinkle each serving with chopped parsley.

Nutritional Information

Calories:

303 (16% from fat)

Fat:

5.5g (sat 1.2g,mono 1.6g,poly 1.9g)

Protein:

18.7g

Carbohydrate:

41g

Fiber:

2.3g

Cholesterol:

62mg

Iron:

3.5mg

Sodium:

404mg

Calcium:

30mg