Zutaten für Arroz Con Pollo Chapina Guatemalan Chicken And Rice
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Zubereitung von Arroz Con Pollo Chapina Guatemalan Chicken And Rice
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 8-10 minutes.
- Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Remove chicken from skillet and set aside.
- Add chopped onion and minced garlic to the skillet and cook for 2 minutes, until softened.
- Stir in the diced tomatoes (undrained) and cook for 1 minute more.
- Add rice and cook for 2 minutes, stirring constantly.
- Stir in carrots, olives, and capers.
- Pour in chicken broth and return chicken to the skillet.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until most of the liquid is absorbed.
- Stir in green peas.
- Cover the skillet tightly with aluminum foil and bake in a preheated 300°F (150°C) oven for 25-30 minutes, or until the rice is cooked through and the liquid is completely absorbed. Fluff with a fork halfway through baking.
- Garnish with pimiento strips, sliced hard-boiled eggs, and shredded cheese.
- Serve warm with optional sides of fried ripe plantains, salsa picante, and pickled vegetables.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
16g
Fat
8g
Carbs
15g
