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Loading...| 1 whole chicken , cut into pieces | |
| 1 tablespoon olive oil | |
| 2 onions , chopped | |
| 3 cloves garlic , crushed | |
| 1/2 green bell pepper , chopped | |
| 1/2 can tomato sauce | |
| 1 pinch saffron | |
| salt to taste | |
| 2 cubes chicken bouillon | |
| 1 1/2 cups uncooked white rice | |
| 1 cup beer | |
| 1 can peas , drained | |
| 1/2 red bell pepper , roasted and sliced |
| 1. | Heat olive oil in a large skillet over medium-high heat. |
| 2. | Add chicken and cook until browned on all sides, then remove from the skillet. |
| 3. | Add onion, garlic and green bell pepper to the same skillet and cook until onion is translucent. |
| 4. | Stir in tomato sauce, saffron and salt, then crumble in chicken bouillon. |
| 5. | Add uncooked rice, beer and 1 1/2 cups of water, then place chicken pieces back in the skillet. |
| 6. | Bring to a boil, then reduce heat to low and cover. |
| 7. | Simmer until rice is cooked and chicken is tender, about 20-25 minutes. |
| 8. | Add peas and roasted red bell pepper, then cover and cook for additional 5 minutes. |
This easy-to-make dish is packed with flavor and a great twist to your regular Arroz con Pollo.
It is a one-pot meal that has a balanced mix of chicken, rice, and veggies.
It has a relatively higher calorie count due to the inclusion of beer in the recipe.
It is not a vegetarian or vegan option.
This dish packs in protein from the chicken and fiber from the peas and bell pepper.
It is a good source of carbs from the white rice and is low on fat.
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