Arroz con Pollo (Chicken with Rice)

Yield: 6 servings (serving size: 2 chicken pieces and about 2/3 cup rice mixture)

Ingredients

• Chicken:
• 1/4  cup  fresh lemon juice
• 1  teaspoon  salt
• 1  teaspoon  dried oregano
• 1/8  teaspoon  Bijol seasoning
• 6  chicken drumsticks (about 1 1/2 pounds), skinned
• 6  chicken thighs (about 2 pounds), skinned
• 4  garlic cloves, minced
• 
  Rice:
• 2  cups  uncooked Valencia rice or other short-grain rice
• 2  teaspoons  olive oil, divided
• 2 1/2  cups  fat-free, less-sodium chicken broth
• 3  tablespoons  commercial sofrito (such as Goya)
• 1/2  teaspoon  Bijol seasoning
• 1/2  teaspoon  saffron threads (optional)
• 1/2  cup  frozen petite green peas, thawed
• 1  (7-ounce) jar sliced pimiento, drained

Preparation

To prepare the chicken, combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove the chicken from the bag, reserving the marinade.

To prepare the rice, place rice in a colander in a large bowl, and rinse with cold water until the water runs clear. Drain rice well.

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add the drumsticks, and cook 5 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and thighs. Remove from pan; keep warm.

Add reserved marinade, rice, chicken broth, sofrito, Bijol, and saffron threads (if desired) to pan. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in peas and pimiento; let stand, covered, 10 minutes.

Nutritional Information

Calories:

472 (17% from fat)

Fat:

8.7g (sat 2.1g,mono 3.5g,poly 1.8g)

Protein:

37.1g

Carbohydrate:

57.8g

Fiber:

3.1g

Cholesterol:

122mg

Iron:

5.2mg

Sodium:

773mg

Calcium:

32mg