It means “rice with crunchy chicken,” but it’s also got two types of peppers and plenty of spice.
Arroz con Crunchy Pollo
- Total Fat22 g
- Cholesterol40 mg
- Sodium1030 mg
- Total Carbohydrate65 g
- Protein26 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.
1 pound Crispy Chicken Strips
1/2 teaspoon ancho chili powder, optional
2 tablespoon canola oil
1 medium onion, chopped
1 red bell pepper, chopped
2 Cubanelle peppers, chopped
3 clove 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
- Prepare Crispy Strips according to package directions. Sprinkle with chili powder prior to cooking if desired.
- 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.
- Stir the olives and cilantro into the rice and divide among plates. Cut the chicken into slices and serve on top of rice.