RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 79
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| Recipe Name: |
Arroz con Pollo NY Times |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2014-01-13
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
Spanish |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.95
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
0.25 Cup oil, olive
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Directions:
Preheat oven.
Season the chicken with one teaspoon of the salt, the pepper and paprika.
In a skillet heat the oil, add the chicken and brown on all sides. Remove to a baking dish. To the skillet add the garlic and onion and sauté until the onion is tender.
Add the stock and heat while scraping loose the brown particles. Add the tomatos and their liquid, seasonings and salt. Bring to a boil and pour over the chicken. Add the rice and stir. Cover Bake 45 minutes to an hour.
Uncover and toss the rice. Stir in the peas and artichoke hearts, arrange the pimentos, cook ten minutes longer. |
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| Nutrition per Serving: |
| Calories: |
912 |
Total Carbs: |
38.7 |
Net Carbs: |
31.9 |
| Cholesterol: |
218.7 |
Fat: |
52.3 |
Protein: |
66.92 |
| Fiber: |
6.82 |
Sodium: |
1279.76 |
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