Arroz Con Pollo with Wings and Chipotles!
User Reviews
5.0
12 reviews
Excellent
-
Cook Time
mins
-
Servings
2
-
Calories
441 kcal
-
Course
Main Course
Arroz Con Pollo with Wings and Chipotles!
Report
This version of Arroz con Pollo takes plenty of shortcuts but it still arrives at a delicious home-cooked meal! I hope it inspires you to add some quick eats to your weeknight meal routine :)
Share:
Ingredients
- 4-6 chicken wings (approx. 1/2 lb. worth)
- 1-2 plum tomatoes
- 1/2 cup uncooked white rice
- 1 cup stock
- 1/4 onion
- 1 garlic clove
- 1-2 chipotles in adobo (or less for a milder version)
- 1 teaspoon Mexican oregano
- pinch of cumin (optional)
- 1/4 teaspoon salt
- freshly cracked black pepper
- olive oil
Instructions
- Heat up a glug of oil over medium-high heat in a small saucepan or soup pot. Add the chicken wings and brown each side for a few minutes. Once browned you can set the chicken pieces aside for now.
- Add 1/2 cup uncooked rice to the pan. Give it a good stir and cook over medium heat for a few minutes or until it starts to turn golden brown.
- As the rice cooks add the following ingredients to a blender or food processor: 1-2 plum tomatoes, 1/4 onion, 1 peeled garlic clove, 1-2 chipotles in adobo. Combine well. Notes: be sure to rinse and de-stem the tomato(s), and feel free to use only half of a chipotle for a milder version. I also usually scrape out the seeds of chipotles but this is optional. More info on working with chipotles in adobo.
- Once the rice is starting to turn golden brown you can add the blended tomato-chipotle mixture to the pan. Let it simmer for a couple minutes, stirring regularly. Then add the remaining ingredients: 1 teaspoon Mexican oregano, pinch of cumin (optional), 1/4 teaspoon salt, freshly cracked black pepper, and 1 cup stock. Combine well and bring this mixture up to a boil. I usually take a final taste for salt level at this point -- I added another generous pinch of salt but keep in mind this will depend on which stock you're using.
- Add the browned chicken pieces to the pan, bring to a boil, then cover and reduce heat to a simmer ('low' on my stove). Let cook for 20-25 minutes or until all of the liquid is absorbed.
- Once the liquid is absorbed you can set it aside and let it sit in its own steam for a few minutes, covered. Then it's time to serve it up. Enjoy!
Nutrition Information
Show Details
Calories
441kcal
(22%)
Carbohydrates
45g
(15%)
Protein
25g
(50%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
78mg
(26%)
Sodium
537mg
(22%)
Potassium
441mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
421IU
(8%)
Vitamin C
7mg
(8%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 537mg | 22% |
| Potassium | 441mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Mama's Puerto Rican Chicken and Rice (Arroz con Pollo)
South American, Puerto Rican
4.9
(732 reviews)
