Arroz con Pollo With Apples

Arroz con Pollo With Apples
Beatriz Da Costa
Serves 4
preparation
40
minutes
cooking
65
minutes

Ingredients

2 large tart unpeeled apples, such as Granny Smith
8 boneless, skinless chicken thighs
1
teaspoon
kosher salt
1
teaspoon
black pepper
6
tablespoons
olive oil
1 green pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1 medium onion, diced
3 cloves garlic, minced
1
14.5-ounce can diced tomatoes
1
tablespoon
paprika
1/4
teaspoon
red pepper flakes
1
cup
long-grain converted rice
2
cups
chicken broth
1/4
teaspoon
fresh flat-leaf parsley, chopped

Directions

  1. Quarter, core, and slice the apples into 1/4-inch-thick pieces; set aside.
  2. Season the chicken with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook 4 minutes on each side or until golden brown. Remove the chicken and set aside, leaving the oil in the pan.
  3. Add the green pepper, yellow pepper, onion, and garlic. Stir well and cook over medium heat until the vegetables are tender, about 10 minutes. Add the tomatoes and apples to the pan. Cook 8 to 10 minutes more. Stir in the paprika and red pepper.
  4. Add the rice and cook, stirring, for 2 minutes. Add the chicken broth and bring to a boil over high heat. Reduce heat to medium-low, arrange the chicken on top of the rice mixture, and cover. Cook about 20 minutes or until the liquid is absorbed. Sprinkle with the parsley. Serve hot.
Greg Patent
September 2004

Nutritional Information

  • Per Serving
  • Calories 718
  • Calcium 120 mg
  • Carbohydrate 76 g
  • Cholesterol 99 mg
  • Fat 32 g
  • Fiber 6 g
  • Iron 4 mg
  • Protein 35 mg
  • Sat Fat 6 g
  • Sodium 1153 mg
What does this mean? See Nutrition 101.