Abuelo’s Arroz con Pollo

Name: Abuelo’s Arroz con Pollo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 14 oz rice, Valencia or Pearl rice; * 5 tbsp of cooking oil; * 2 medium onions, chopped; * 3 cloves garlic, crushed; * 1/2 green pepper, chopped; 2 to 3 pounds of chicken thighs cut in half (boneless/skinless); 4 ounces of tomato sauce; * 1 cup dry white cooking wine, Abuelo preferred Artañan Vino Seco; * 2 chicken bouillon cubes dissolved in 20 ounces of boiling water; * 8 ounce can of sweet peas; 4 oz of sliced pimientos, jar; 1/4 teaspoon Bijol, yellow coloring and seasoning; * Salt to taste

5 steps

Prep:10minCook:35min

I have great memories eating this meal at my grandparents' house. My abuelo would make this for lunch regularly. It was one of my favorite dishes as a kid. I had to translate this recipe from word of mouth (and from Spanish to English). A few notes on the ingredients: He would always clean the chicken thighs by trimming all/most of the fat. Bijol is a coloring and seasoning condiment that you should be able to find in the latin aisle or latin grocery store.

Updated at: Fri, 09 Feb 2024 20:20:32 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories458.1 kcal (23%)

Total Fat19.8 g (28%)

Carbs48.4 g (19%)

Sugars3.6 g (4%)

Protein15.6 g (31%)

Sodium670.2 mg (34%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

14 ozrice

Valencia or Pearl rice

5 Tbspcooking oil

3 clovesgarlic

0.5green pepper

2 poundschicken thighs

cut in half, boneless/skinless

4 ouncestomato sauce

1 cupdry white cooking wine

Abuelo preferred Artañan Vino Seco

2chicken bouillon cubes

dissolved in 20 ounces of boiling water

8 ouncesweet peas

can

4 ozsliced pimientos

jar

¼ teaspoonBijol

yellow coloring and seasoning

salt

to taste

Instructions

Step 1

Rinse the rice with water.

rice14 oz

Step 2

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and green pepper. Saute until softened, about 5 minutes.

onions2

garlic3 cloves

green pepper0.5

cooking oil5 Tbsp

Step 3

Add the chicken, tomato sauce, half the peas with juice from the can, chicken broth, yellow rice coloring powder. Cook for approximately ten minutes.

chicken thighs2 pounds

tomato sauce4 ounces

dry white cooking wine1 cup

chicken bouillon cubes2

sweet peas8 ounce

Bijol¼ teaspoon

Step 4

Turn the heat to low. Add the rice and wine. Simmer on low with the pot covered, stirring occasionally until rice is tender, about 20 minutes. Add more chicken broth if the dish starts to dry out during cooking or if the rice is not yet tender. Season with salt to taste.

rice14 oz

dry white cooking wine1 cup

Step 5

Garnish with remaining peas and pimientos and serve!

sweet peas8 ounce