Wednesday, October 26, 2011

Midweek Eats: Healthier Arroz con Pollo??

Welcome to Midweek Eats!

Remember the "What's for Dinner" post I did a couple weeks back on my arroz con pollo dinner plans? Well, I did make it  that weekend as promised, and today I want to finally share the details.

As I have mentioned many times before, I never follow a recipe verbatim and with my recent weight loss efforts I decided that I would change this recipe a little bit to make it as figure friendly as possible. In order to do that, I decided to use brown rice instead of white rice. Keep in mind this changes the dish quite a bit because the texture of brown rice is different than white rice, but that doesn't mean that it can't be just a flavorful.

The recipe is listed below, but before you get to that here is a step by step via some photo's I took during the process, check it out...


Season the chicken with Michelle's Essence
 
Allow the oil to reach smoke point before you add your chicken to ensure a nice sear.


Add these packets of goodness into the pot along with the rice, stock and chicken and allow to simmer.

Add in the gandules after simmering for about 15 minutes. Then put the lid back on and allow to simmer until done.
The liquid should be completely absorbed and the rice should be tender once it is done.

Sprinkle a little chopped cilantro and it's ready to eat! You can also chose to pull the meat off the bones and serve it that way, but I find that the meat falls right off the bone anyways so it's not necessary.

Healthyier Arroz con Pollo

Ingredients:

4-5 chicken legs
1 cup brown rice
2 1/2 cups Chicken stock
1 green pepper diced
1 red pepper diced
1 small onion diced
1 can Goya gandules (pigeon peas)
2 packets Sazon Goya
1 Tbs Vegetable oil
Handful of fresh cilantro chopped
Michelle's Essence to taste
White Spice to taste

Instructions:

  • Season chicken legs with Michelle’s Essence and set aside.
  • Heat vegetable oil in a good sized pot over medium high heat.
  • Brown chicken legs on all sides (about 2 minutes on each side) and then remove from heat.
  • Add diced peppers and onions to the same pot that you just browned the chicken in, allow to cook for just a minute or until fragrant.
  • Add the chicken back to the pot with the diced vegetables and reduce the heat to medium low heat.
  • Add rice, chicken stock and both packets of Sazon to the pot. Make sure rice is completely covered in liquid. Cover and simmer for 15 minutes.
  • Add the gandules to the pot; be sure to drain the liquid out first. Do not over mix, just fold in without disturbing the rice too much.
  • Continue to simmer until rice is completely cooked, about another 15 minutes.
  • Taste and add white spice as needed.
  • Enjoy!
Find the printable recipe here.

Healthy eating is all about portion control, but I think the addition of brown rice adds to the nutritional content of this dish. Add a nice big green salad to this meal to round it out and you'll be set. I hope you enjoy it!

See you back here on Friday for "What's for dinner". Enjoy the rest of your week!

Thanks for reading!

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