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Arroz Con Pollo
Arroz Con Pollo

Before you jump to Arroz Con Pollo recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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You can make similar modifications with the oils that you use to cook your food. Olive oil is a monounsaturated fat which can help to reduce bad cholesterol. It is also a great source of Vitamin E which has a lot of benefits and is also terrific for your skin. Although you may already eat a lot of fruits and veggies, you may want to consider how fresh they are. If at all possible, try to buy organic produce that has not been sprayed with poisonous pesticides. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier since you will be able to get the fruit when it is the freshest and ripest.

All in all, it is not hard to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to arroz con pollo recipe. To cook arroz con pollo you only need 13 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Arroz Con Pollo:
  1. Prepare 1 package boneless, skinless chicken thighs
  2. Get Salt and freshly ground black pepper
  3. Provide Paprika or smoked sweet paprika
  4. Use 2 tablespoons extra-virgin olive oil
  5. You need 1 large onion or 2 medium onions, chopped
  6. You need 2-3 ribs celery, chopped
  7. Provide 2 bell peppers, 1 red and 1 green
  8. Use 1-2 jalapenos, seeded and chopped
  9. Take 3-4 cloves garlic, chopped
  10. Get 1 bay leaf
  11. Provide 1 large ripe heirloom or organic beefsteak tomato, cored and chopped
  12. Take 1 bag saffron rice
  13. Prepare 2 cups warm water or chicken stock, heated through
Steps to make Arroz Con Pollo:
  1. Season the chicken liberally with salt, pepper, and paprika. Pre-heat a large, shallow pan, then add 1 tablespoon extra-virgin olive oil. Add the chicken an brown on all sides. Once browned, remove the chicken to a plate and drain off the fat.
  2. Add the remaining tablespoon extra-virgin olive oil to the pan. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit.
  3. Add the tomatoes and rice, then stir in the water or stock. Add the chicken on top and cover the pot, cook 20-25 minutes, until rice is tender. Salt and pepper to taste. Alternatively, finish cooking the chicken in the oven at 375 for 10-15 minutes, then add to rice at the end.
  4. To reheat - To reheat: Add 1/2 cup stock or water, sprinkled around the pan. Preheat the oven to 375 degrees F. Heat the dish in the oven until heated through.

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