Arroz Con Pollo

Course : Chicken
Serves: 8
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2 1/3 pounds skinless chicken breast halves -- fresh
2 teaspoons olive oil
8 ounces Perdue fresh hot Italian turkey sausage -- cut in 1-inch chunks
1 medium Onion -- chopped
1 medium red bell pepper -- seeded, chopped
1 clove garlic -- minced
1 cup long grain rice
1 teaspoon dried oregano
1/2 teaspoon paprika
1/8 teaspoon saffron -- threads
9 ounces frozen artichoke hearts -- thawed
1/3 cup low-fat reduced sodium chicken broth
1/4 cup dry sherry
1 teaspoon salt -- to taste
1 teaspoon ground pepper -- to taste

Preparation / Directions:

With heavy knife, cut each Perdue fresh split chicken breast crosswise in half. In Dutch oven over medium-high heat, heat oil. Add chicken breasts, meat side down, in batches; do not crowd. Cook about 3 minutes or until lightly browned. Remove breasts and set aside. To drippings in Dutch oven, add sausage, onion, red pepper and garlic. Cook about 4 minutes or until onions are softened, stirring often. Add rice, oregano, paprika and saffron; stir about 1 minute or until rice turns opaque. Add artichoke hearts, broth, sherry, and salt and pepper to taste; bring to a boil. Return chicken breasts to Dutch oven. Cover tightly; reduce heat to low and simmer about 30 minutes or until rice is tender and liquid almost absorbed. Let stand, covered, 5 minutes. Season with salt and pepper and serve immediately.


Nutritional Information:

146 Calories (kcal); 3g Total Fat; (17% calories from fat); 25g Protein; 3g Carbohydrate; 61mg Cholesterol; 71mg Sodium

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