Arroz Con Pollo With Peas Recipe

Name: Arroz Con Pollo With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups long-grain white rice; 2 1/2 cups chicken broth; 1/2 cup dry sherry; 1/4 teaspoon crushed saffron thread; 2 tablespoons extra virgin olive oil; 1 lb boneless skinless chicken breast, cut into 1-inch cubes; 1 onion, diced; 2 garlic cloves, minced; 2 cups fresh peas (about 2 lbs in shell); 1 roasted red pepper, diced; 20 pimento stuffed green olives, sliced; 1/4 cup chopped fresh parsley; salt and pepper

Servings: persons

2 cups long-grain white rice
2 1/2 cups chicken broth
1/2 cup dry sherry
1/4 teaspoon crushed saffron thread
2 tablespoons extra virgin olive oil
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 onion, diced
2 garlic cloves, minced
2 cups fresh peas (about 2 lbs in shell)
1 roasted red pepper, diced
20 pimento stuffed green olives, sliced
1/4 cup chopped fresh parsley
salt and pepper

1
Place the rice in a sieve and set in a bowl. Run cold tap water over the rice until the rinse water runs clear. Drain well. Set aside.
2
Combine the broth, sherry and saffron in a small saucepan and warm gently over low heat.
3
Heat the oil in a large skillet over medium high heat. Add the chicken and saute for 2 minutes, until the chicken is partially cooked. Add the onion and garlic and continue to saute until the chicken is white and firm, 2 to 4 minutes. Add the rice and saute until the rice appears toasted, about 3 minutes.
4
Stir the chicken broth mixture into the rice. Bring to a boil, cover and reduce heat to maintain a gentle boil. Cook for 3 minutes. Add the peas to the skillet (do not stir) and continue to cook until the liquid is absorbed and the peas are tender, about 10 minutes.
5
Fluff the rice with a fork. Stir in the red pepper, olives and parsley. Season with salt and pepper. Serve at once.

1029

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups long-grain white rice, 2 1/2 cups chicken broth, 1/2 cup dry sherry, 1/4 teaspoon crushed saffron thread, and more.

Yes, Arroz Con Pollo With Peas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Con Pollo With Peas

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