Arroz Con Pollo Chapina (Guatemala Style Chicken And Rice) Recipe

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Servings: 6

Ingredients

Cost per serving $1.37 view details

Directions

  1. In a large skillet brown the chicken in the oil over medium heat for 20 min. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 min. Add in the rice and fry for 2 min more. Add in the carrots, olives and capers and mix everything together. Pour in the broth and chicken pcs. Bring to a boil, reduce heat to low, cover skillet and simmer till broth has been absorbed, about 10 min. Add in the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 min. Fluff up the mix once or possibly twice during the baking time. Serve hot. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.
  2. Serves 6

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Nutrition Facts

Amount Per Serving %DV
Serving Size 392g
Recipe makes 6 servings
Calories 655  
Calories from Fat 312 48%
Total Fat 34.71g 43%
Saturated Fat 11.74g 47%
Trans Fat 0.01g  
Cholesterol 167mg 56%
Sodium 1152mg 48%
Potassium 602mg 17%
Total Carbs 43.11g 11%
Dietary Fiber 2.7g 9%
Sugars 2.53g 2%
Protein 40.08g 64%
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