Arroz con Crunchy Pollo

It means “rice with crunchy chicken,” but it’s also got two types of peppers and plenty of spice.
  • Prep Time 10 minutes
  • Cook Time 25 minutes
  • Serves 0
  • Calories 560
  • Calories 560
  • Total Fat 22 g
  • Cholesterol 40 mg
  • Sodium 1030 mg
  • Total Carbohydrate 65 g
  • Protein 26 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 1 pound Crispy Chicken Strips
  • 1/2 teaspoon ancho chili powder, optional
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 Cubanelle peppers, chopped
  • 3 cloves garlic, finely minced
  • 1 kosher salt, to taste
  • 1-1/2 cup rice, uncooked
  • 14-1/2 ounce low sodium chicken broth
  • 3/4 cup water
  • 1/2 cup pimento-stuffed olives, sliced
  • 1/2 cup cilantro, chopped

Cooking Instructions

  1. Prepare Crispy Strips according to package directions.  Sprinkle with chili powder prior to cooking if desired.
  2. While chicken is cooking, heat oil in a large sauce pan over medium-high heat.  Add onion, peppers, garlic and salt.  Cook, stirring occasionally, until lightly browned, about 4 minutes.  Add uncooked rice and stir until toasted, about 2 minutes.  Add the broth and water and bring to a boil.  Cover, reduce the heat to low, and simmer just until the rice is tender, about 20 minutes.
  3. Stir the olives and cilantro into the rice and divide among plates.  Cut the chicken into slices and serve on top of rice. 
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