Tuesday, May 21, 2013

Skinny Arroz con Pollo

Review by Lyndee

4 Skinless Chicken Breasts, cut into strips
1 Onion, diced
1 Green Pepper, diced
6 Garlic Cloves, diced
4 Cups Chicken Broth
2 Cups Water
1 Cup Light Beer or 1/2 Cup Dry Sherry + 1/2 Cup Water
3 Tablespoons Worcestershire Sauce
1 Bag Frozen Mixed Vegetables (I use carrots, broccoli & cauliflower with red peppers)
1 Bag Frozen Peas
1/4-1/2 Cup Green Pimento Olives (or to taste)
3 Tablespoons Goya Adobo Seasoning (lemon pepper, cumin, garlic powder, salt oregano, parsley)
1 Cup Cilantro (or to taste), chopped
1 Cup Ketchup
3 Cups Instant Rice

In a large pot, add all of the ingredients except the rice and half of the cilantro.  Bring the mixture to a boil and cook over medium-high heat for 10 minutes, or until the chicken is cooked through. Stir in the rice and cover the pot with a lid.  Bring the mixture back up to a boil, then turn off the heat.  Allow the mixture sit, covered for 30 minutes.  Resist the temptation to open the lid and stir during this time!  The rice will soak up all of those delicious flavors while it sits!  When you're ready to serve, gently stir in the other half of the cilantro.  Serves 12 People.

I made a couple of modifications here.  I didn’t use the peas or the olives.  I went with sherry cooking wine over light beer.  This was pretty good.  Easy and cheap to make.  This makes a huge batch though so if you’re not expecting company or planning to eat leftovers for days, I would recommend freezing some.  This can be easily frozen in freezer bags and pulled out for a meal down the road, according to the blogger.  

5 weight watchers points. 

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