Recipes for Better Eating

Recipes from the Heart — Made for the Heart

Arroz Con Pollo 4 servings Preparation time: 40 minutes/Cook time: 1 hour Ingredients: 2 Tbsp. olive oil 3 1/2 lb. chicken, cut into quarters 2 medium onions, chopped 4 cloves garlic, minced 2 bay leaves 1 cup white wine 2 medium tomatoes, peeled, seeded, and chopped 1/2 tsp. saffron 1/4 tsp. salt (optional) 1/2 tsp. freshly ground black pepper 1/2 tsp. ground cumin 1 cube low-sodium chicken boullion 2 cups hot water 3/4 cups long grain rice, uncooked Garnish (optional): 1/2 cup cooked green peas 2 red pimiento peppers, cut into strips Preparation: Preheat oven to 250°F. In a casserole dish, heat the olive oil and sauté the chicken until the skin is golden brown. Remove the chicken and set aside. Add the onions, green pepper, garlic, and cumin, and bring to a boil for 3 minutes. Separately, whisk the bouillon cube in the hot water until dissolved. Add the chicken bouillon and chicken to the casserole and boil for 5 minutes. Add the rice, stir, and cover the casserole. Bake in the oven for 20 minutes. When done, the rice should be plump and liquid should be absorbed. To serve, remove the skin from the chicken and the bay leaf from the rice. Garnish with peas and pimientos. Nutritional information: Calories per serving: 330. Carbohydrates: 24 grams. Fat: 14 grams. Protein: 27 grams.