Arroz con Pollo

Arroz con Pollo is a classic Spanish dish that combines tender chicken with flavorful saffron-infused rice and vibrant vegetables. This healthy version uses lean protein and fresh ingredients, making it a nourishing and satisfying lunch option.

Ingredients

• Brown rice - 150 grams
• Skinless chicken thighs - 300 grams
• Olive oil - 1 tablespoon
• Red bell pepper - 1 medium, diced
• Green peas - 100 grams, frozen
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Tomato - 1 medium, diced
• Low-sodium chicken broth - 400 ml
• Saffron threads - a pinch
• Paprika - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until translucent.
2. Add diced red bell pepper and cook for an additional 3-4 minutes until softened.
3. Stir in the chicken thighs, cooking until browned on all sides, about 5-7 minutes.
4. Add the diced tomato, paprika, cumin, salt, and black pepper. Stir to combine and let cook for 2-3 minutes.
5. Pour in the chicken broth and add the brown rice and saffron threads. Bring to a boil.
6. Reduce heat to low, cover, and let simmer for 30 minutes, or until the rice is cooked and the liquid is absorbed.
7. In the last 5 minutes of cooking, stir in the frozen green peas.
8. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and garnish with freshly chopped parsley before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• High in protein from chicken, supporting muscle repair and growth.
• Rich in fiber from brown rice and vegetables, promoting digestive health.

Tags