Arroz Con Pollo

Ready in : 45 mins

Arroz Con Pollo is a gluten free main course. One portion of this dish contains about 23g of protein, 7g of fat, and a total of 262 calories. This recipe serves 8. For $1.63 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 3 people have made this recipe and would make it again. If you have salt, bell pepper, coriander, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 52%. Arroz Con Pollo, Arroz con Pollo, and Arroz con Pollo are very similar to this recipe.

Diets

GLUTEN FREE

Ingredients

butter

2 tablespoons

garlic

3 cloves

chicken breasts

3

cumin

2 teaspoons

coriander

2 teaspoons

turmeric

5.5 teaspoons

onion

1

bell pepper

1

chiles

1 can

tomatoes

1 can

chicken broth

4 cups

rice

1 cup

chili powder

1 teaspoon

salt

0.5 teaspoon

onion powder

0.5 teaspoon

cheese

0.5 cup

Cooking in Steps

1
Start out by heating up a large pan on medium heat and melting your butter.

butter

frying pan
2
Add in your garlic and give it a minute or two to cook up.

garlic
3
Sprinkle your chicken with about 1 tsp of the cumin, coriander, and turmeric. Throw it in the pan and cook it up.

coriander

turmeric

whole chicken

cumin

frying pan
4
Once your chicken is fully cooked, go ahead and add in your diced onion and pepper.

whole chicken

pepper

onion
5
Cook it all up for about 3 to 4 minutes.
6
Add in your chiles and tomatoes.

tomato

chili pepper
7
Swirl it around once or twice and add in your broth. Now add in your rice.

broth

rice
8
Finally, add in the remaining tsp of chili powder, cumin, and coriander, the salt, the remaining 1/2 tsp of turmeric and the onion powder.

chili powder

onion powder

coriander

turmeric

cumin

salt
9
Bring the pot to a boil and then turn down the heat to low and cover. Simmer the mixture for about 20 minutes or until the liquid is absorbed and the rice is cooked through.

rice

pot
10
Grab your shredded cheese and spread it across the top of the chicken mixture. Cover for another minute or two and allow your cheese to melt completely.

shredded cheese

whole chicken

cheese

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Arroz Con Pollo

Diets

GLUTEN FREE

Ingredients

butter

2 tablespoons

garlic

3 cloves

chicken breasts

3

cumin

2 teaspoons

coriander

2 teaspoons

turmeric

5.5 teaspoons

onion

1

bell pepper

1

chiles

1 can

tomatoes

1 can

chicken broth

4 cups

rice

1 cup

chili powder

1 teaspoon

salt

0.5 teaspoon

onion powder

0.5 teaspoon

cheese

0.5 cup

Cooking in Steps

1 Start out by heating up a large pan on medium heat and melting your butter.

butter

2 Add in your garlic and give it a minute or two to cook up.

garlic

3 Sprinkle your chicken with about 1 tsp of the cumin, coriander, and turmeric. Throw it in the pan and cook it up.

coriander

turmeric

whole chicken

cumin

4 Once your chicken is fully cooked, go ahead and add in your diced onion and pepper.

whole chicken

pepper

onion

5 Cook it all up for about 3 to 4 minutes.

6 Add in your chiles and tomatoes.

tomato

chili pepper

7 Swirl it around once or twice and add in your broth. Now add in your rice.

broth

rice

8 Finally, add in the remaining tsp of chili powder, cumin, and coriander, the salt, the remaining 1/2 tsp of turmeric and the onion powder.

chili powder

onion powder

coriander

turmeric

cumin

salt

9 Bring the pot to a boil and then turn down the heat to low and cover. Simmer the mixture for about 20 minutes or until the liquid is absorbed and the rice is cooked through.

rice

10 Grab your shredded cheese and spread it across the top of the chicken mixture. Cover for another minute or two and allow your cheese to melt completely.

shredded cheese

whole chicken

cheese

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

Tuscan White Bean Soup with Olive Oil and Rosemary

Flank Steak with Mushroom Sauce

1
Start out by heating up a large pan on medium heat and melting your butter.

2
Add in your garlic and give it a minute or two to cook up.

3
Sprinkle your chicken with about 1 tsp of the cumin, coriander, and turmeric. Throw it in the pan and cook it up.

4
Once your chicken is fully cooked, go ahead and add in your diced onion and pepper.

5
Cook it all up for about 3 to 4 minutes.

6
Add in your chiles and tomatoes.

7
Swirl it around once or twice and add in your broth. Now add in your rice.

8
Finally, add in the remaining tsp of chili powder, cumin, and coriander, the salt, the remaining 1/2 tsp of turmeric and the onion powder.

9
Bring the pot to a boil and then turn down the heat to low and cover. Simmer the mixture for about 20 minutes or until the liquid is absorbed and the rice is cooked through.

10
Grab your shredded cheese and spread it across the top of the chicken mixture. Cover for another minute or two and allow your cheese to melt completely.