Arroz con Pollo
dothompson
Posts: 1,184 Member
4 Boneless skinless Chicken breasts
2 teaspoons Olive Oil
Salt and Pepper
Paprika
1 large onion chopped
1 green pepper
4 cloves garlic minced
1 cup long grain rice
1 can chicken broth 14.5 oz
1/3 Cup dry white wine
1 Can stewed tomatoes 14-16 ounces
1 tablespoon chopped fresh parsley (optional)
Preparation
Heat oil in nonstick skillet over high heat. Cut each breast into several pieces, sprinkle with salt, pepper and paprika. Brown chicken on all sides. Remove chicken. Add green pepper and onions and garlic to skillet. cook stirring until vegetables are tender. Add rice, cook, stirring until rice is opaque, 1 to 2 minutes. Stir in broth, wine 1/2t salt, 1/4t each paprika and pepper. Bring to boil over high heat. Reduce heat to low cover and simmer 15 minutes. Stir in chicken and tomatoes with liquid. Return to boil, breaking up tomatoes wiwth spoon. Cover and simmer 20 minutes more, stirring once, until chicken and rice are tender and liquid is absorbed. Stir in parsley. Serve.
Cal 354
fat 5 gm
Protein 26 gm
2 teaspoons Olive Oil
Salt and Pepper
Paprika
1 large onion chopped
1 green pepper
4 cloves garlic minced
1 cup long grain rice
1 can chicken broth 14.5 oz
1/3 Cup dry white wine
1 Can stewed tomatoes 14-16 ounces
1 tablespoon chopped fresh parsley (optional)
Preparation
Heat oil in nonstick skillet over high heat. Cut each breast into several pieces, sprinkle with salt, pepper and paprika. Brown chicken on all sides. Remove chicken. Add green pepper and onions and garlic to skillet. cook stirring until vegetables are tender. Add rice, cook, stirring until rice is opaque, 1 to 2 minutes. Stir in broth, wine 1/2t salt, 1/4t each paprika and pepper. Bring to boil over high heat. Reduce heat to low cover and simmer 15 minutes. Stir in chicken and tomatoes with liquid. Return to boil, breaking up tomatoes wiwth spoon. Cover and simmer 20 minutes more, stirring once, until chicken and rice are tender and liquid is absorbed. Stir in parsley. Serve.
Cal 354
fat 5 gm
Protein 26 gm
0
Replies
-
4 Boneless skinless Chicken breasts
2 teaspoons Olive Oil
Salt and Pepper
Paprika
1 large onion chopped
1 green pepper
4 cloves garlic minced
1 cup long grain rice
1 can chicken broth 14.5 oz
1/3 Cup dry white wine
1 Can stewed tomatoes 14-16 ounces
1 tablespoon chopped fresh parsley (optional)
Preparation
Heat oil in nonstick skillet over high heat. Cut each breast into several pieces, sprinkle with salt, pepper and paprika. Brown chicken on all sides. Remove chicken. Add green pepper and onions and garlic to skillet. cook stirring until vegetables are tender. Add rice, cook, stirring until rice is opaque, 1 to 2 minutes. Stir in broth, wine 1/2t salt, 1/4t each paprika and pepper. Bring to boil over high heat. Reduce heat to low cover and simmer 15 minutes. Stir in chicken and tomatoes with liquid. Return to boil, breaking up tomatoes wiwth spoon. Cover and simmer 20 minutes more, stirring once, until chicken and rice are tender and liquid is absorbed. Stir in parsley. Serve.
Cal 354
fat 5 gm
Protein 26 gm0 -
Yo sounds awesome!! Thanks0
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