Ingredients for Arroz Con Pollo Valenciana Columbia Restaurant Chicken
- 1 1/2 lbs boneless skinless chicken thighs
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 bay leaf
- 2 cups chicken broth
- 1 1/2 cups long-grain rice
- 1/2 teaspoon saffron threads
- 1 teaspoon salt
- 1/2 cup frozen peas
- 1/4 cup asparagus spears, trimmed
- 1/4 cup roasted red peppers, sliced
- 1/2 cup dry white wine, plus an optional splash
- pepper, for seasoning
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How to Make Arroz Con Pollo Valenciana Columbia Restaurant Chicken
- Season 1.5 lbs boneless, skinless chicken thighs with salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken and cook until golden brown on both sides, about 5-7 minutes per side. Remove chicken and set aside.
- Add 1 medium onion (chopped), 1 green bell pepper (chopped), 1 (28 ounce) can crushed tomatoes, and 2 cloves garlic (minced) to the same skillet. Sauté for 5 minutes, until softened.
- Return the chicken to the skillet.
- In a separate bowl, whisk together 2 cups chicken broth, ½ cup dry white wine, ½ teaspoon saffron threads, 1 teaspoon salt, and 1 bay leaf.
- Pour the broth mixture over the chicken and vegetables in the skillet. Stir in 1 ½ cups long-grain rice.
- Bring the mixture to a boil, then transfer to a greased 9x13 inch casserole dish.
- Cover and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the rice is cooked through and the chicken is tender.
- Before serving, stir in a splash of white wine (optional), ½ cup frozen peas, ¼ cup roasted red peppers (sliced), and ¼ cup asparagus spears (trimmed).
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
26g
Fat
64g
Carbs
29g
