WEIGHT WATCHERS COMPLIANT ARROZ CON POLLO.
Make and share this Weight Watchers Compliant Arroz Con Pollo. recipe from Food.com.
Provided by deidrestevens
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put 2 T. olive oil in In a Skillet and cook until chicken until white in color. Put in the rice and cover with chicken broth. Pour salsa and mushrooms into pan and simmer.
Nutrition Facts : Calories 222.5, Fat 6.8, SaturatedFat 1.1, Cholesterol 50.4, Sodium 248.8, Carbohydrate 19.8, Fiber 0.5, Sugar 0.2, Protein 18.9
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- Heat the oil in a large nonstick skillet set over medium heat. Add the rice, onion and garlic, and cook, stirring as needed, until the onion is softened and the rice is lightly browned, about 5 minutes.
- Add the chicken broth, tomatoes, oregano, and cumin and bring to a boil. Reduce the heat to low and simmer, covered, stirring a couple of times, until the rice is tender, about 20 minutes.
- Add the chopped cooked chicken and peas and cook, covered, stirring occasionally, until the chicken is heated through, about 5 minutes.
- Season to taste with salt and freshly ground black pepper and fluff the mixture with a fork before serving.
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- To Dutch oven, add onions, jalapeños, garlic, cumin, and remaining 1⁄2 tsp salt; cook, stirring, until softened, about 5 minutes. Add broth and cook, scraping up any browned bits in bottom of pan. Add reserved chicken, then add tomatoes and saffron. Reduce heat to low and simmer, covered, about 10 minutes.
- Stir in rice and roasted red peppers. Simmer, covered, stirring once or twice, until chicken is cooked through, rice is tender, and liquid is absorbed, about 30 minutes. Add peas during last 3 minutes of cooking time. Sprinkle with cilantro and serve with lime wedges.
- In a Dutch oven over medium heat, warm oil. Sprinkle chicken with 1 tsp salt and black pepper. Add chicken and cook in batches, turning occasionally, until browned, 8 to 10 minutes per batch. Remove chicken and set aside.
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