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Recipe Name: Arroz Con Pollo - Sunset Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Tomatoes, 15 ounces
1 1/2 Cup(s) Low sodium chicken broth
3 Pound(s) Chicken, skinned & cut up
1 Teaspoon(s) Canola oil
1 Onion, chopped
1 Green bell pepper, seeded
and chopped
2 Garlic cloves, minced
1 Cup(s) Long-grain rice
1 Teaspoon(s) Oregano
1/4 Teaspoon(s) Ground cumin
1/4 Teaspoon(s) Pepper
1 Bay leaf
10 Ounce(s) Frozen peas, thawed
1/4 Cup(s) Green onions, thinly
Drain liquid from tomatoes into glass measure and add enough broth to
make 2 cups liquid. Rinse chicken and pat dry. Heat oil in a 5 quart
pan over medium high heat. Add several pieces of chicken (do not crowd
pan) and 2 tablespoons of water; cook, turning as needed, until
chicken is browned on all sides (about 10 minutes). Add more wate r, 1
tablespoon at a time, if pan appears dry. Repeat to brown remaining
chicken, setting pieces asided as they are browned. Discard all but 1
teaspoon of the drippings. Add chopped onion, bell pepper, and garlic
to pan; cook, stirring, until onion is soft (about 5 minutes). Stir in
tomatoes (break them up with a spoon), broth mixture, rice, oregano,
cumin, pepper and bay leaf. Bring to a boil. Return chicken to the
pan. Reduce heat, cover, and simmer until meat near thighbone is no
longer pink. Cut to test (about 45 minutes). Add more broth as needed
to prevent sticking. Stir in peas, season with salt to taste. Just
before serving garni sh with green onions. Recipe By : Sunset
Low-Fat Mexican Cookbook From Gemini's MASSIVE MealMaster collection

Nutrition (calculated from recipe ingredients)
Calories: 145
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 859.5mg
Potassium: 467.3mg
Carbohydrates: 20.5g
Fiber: 3.5g
Sugar: 5.3g
Protein: 9.8g

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