Arroz Con Pollo With Green Olives
Created by dienia b on March 5, 2025
- Servings: 6
- Prep Time: 9m
- Cook Time: 60m
- Recipe #44259
Ingredients
- 3 tablespoons olive oil
- 2 pounds chicken thighs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper, fresh
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 14 ounces white rice, dry (2 cups)
- 5 cups chicken broth
- 15 ounces tomatoes, crushed (1 can)
- 1 teaspoon smoked paprika
- 1 cup carrots, chopped
- 1 cup peas, frozen
- 1/4 cup green olives, stuffed, sliced
- 3 tablespoons fresh parsley, minced
How to Make
-
Step 1: Add olive oil to a large skillet.
-
Step 2: Once oil is simmering, add chicken and sprinkle with salt, paprika, and pepper; brown on each side for 5 minutes.
-
Step 3: Remove chicken and set on a plate.
-
Step 4: Lower heat to medium low and add onions and cook for 5 minutes, stirring occasionally.
-
Step 5: Add garlic, cook for 30 seconds.
-
Step 6: Then add rice and paprika, toast in pan for 1 minute, stirring once.
-
Step 7: Add stock/broth, crushed tomatoes with juice, salt, black pepper, to taste.
-
Step 8: Add carrots, stir to combine.
-
Step 9: Add chicken back to pan and nestle into broth.
-
Step 10: Cover and cook on low simmer for 30 minutes.
-
Step 11: Add peas and olives, cover and cook for 10 minutes more.
-
Step 12: Garnish with parsley.
Nutritional Facts
- Serving Size: 1 (513.3 g)
- Calories 640.9
- Total Fat - 33.4 g
- Saturated Fat - 8 g
- Cholesterol - 152 mg
- Sodium - 1082.5 mg
- Total Carbohydrate - 52.2 g
- Dietary Fiber - 3.8 g
- Sugars - 3.1 g
- Protein - 31.6 g
- Calcium - 51.5 mg
- Iron - 2.4 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.3 mg