Arroz con Pollo, or Chicken with Rice, is a Cuban favorite that makes a perfect one-pot quick dinner. There are probably as many versions of this popular dish as there are people who make it.
This recipe is simple, yet keeps the traditional flavors and the combination of spices is delicious. The rice cooks in the pan and absorbs the flavors of the vegetables and herbs.
The dish will keep a day in the refrigerator and can be frozen. If you have time, make double, and you will have another quick meal for emergencies.
Open a bag of washed, ready-to-eat salad and serve with a low-fat dressing to complete this quick meal.
Helpful hints:
• You will need 1 pound of chicken breasts with the bone cut into smaller pieces. To save time, ask the meat department to halve the breasts when you buy them.
• Any olive oil can be used in the recipe, but if you have Spanish olive oil, try it. It adds a slightly peppery flavor.
• Bijol can be used instead of saffron. It is made from ground annatto seed and often contains some cumin and oregano. Turmeric can also be substituted.
Countdown:
• Make Chicken with Rice.
• While chicken dish cooks, assemble salad.
Shopping list:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 2, 8-ounce chicken breasts, 1 red bell pepper, 4 ripe plum tomatoes, 1 package saffron strands or bijol, 1 small package frozen petite peas and 1 small bottle dry sherry.
Staples: Olive oil, onion, garlic, long grain white rice, fat-free, low-salt chicken broth, salt and black peppercorns.
Arroz con pollo (chicken with rice)
2 8-oz. chicken breasts, with bone (skin removed)
1 Tbsp. olive oil, divided use
Salt and freshly ground black pepper
1/2 medium onion, diced (about 1 cup)
1 medium red bell pepper, sliced
3 medium garlic cloves, crushed
1/2 cup long grain white rice
1 cup fat free, low-salt chicken broth
1/2 tsp. saffron strands or bijol
1/4 cup dry sherry
4 plum tomatoes, diced
1/2 cup frozen petite peas
Heat 1/2 tablespoon oil in a nonstick skillet over medium-high heat. Cut chicken into small pieces and brown on both sides, about 2 minutes per side. Remove chicken, and season with salt and pepper.
Add remaining 1/2 tablespoon oil to skillet and sauté onions, red bell pepper and garlic without browning, 5 minutes.
Place rice in a strainer and rinse under cold water. Drain well and add to skillet. Sauté 1 minute. Add chicken broth and saffron. Bring to a simmer and add sherry and tomatoes. Cover and simmer 5 minutes. Return chicken to skillet and simmer, covered, 15 minutes more. Add peas and cook 2 minutes. Taste for seasoning and add more salt and pepper if desired. Makes 2 servings.
Per serving: 580 calories (19 percent from fat), 12.1 g fat (2.1 g saturated, 6.3 g monounsaturated), 126 mg cholesterol, 48 g protein, 60.6 g carbohydrates, 5.8 g fiber, 173 mg sodium.
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