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Arroz con Pollo (Chicken with Rice) |
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6 servings: 1 cup rice with piece of chicken per serving Diabetic Exchanges: 3 Meat, Medium Fat, and 3 Starch/Bread |
| 1 3-pound fryer, cut into 6 serving pieces | 1 medium onion, chopped fine | |
| 6 cups water, boiling | 1 garlic clove, minced | |
| 1-teaspoon salt | 2-teaspoon salt | |
| 1 cube chicken bouillon (optional) | Dash black pepper | |
| 2 cups uncooked rice | 2 cups canned tomatoes, crushed | |
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Place chicken pieces in a large skillet, cover, and cook over low heat until tender. Allow chicken to cook in its own juice by not using any fat. While chicken is cooking, bring water to a boil in a large saucepan. Add 1-teaspoon salt and bouillon cube to water. Sprinkle rice into boiling water, cover, lower heat, and allow to cook for 7 minutes. When chicken is tender, add onion, garlic, salt, and black pepper, and continue to cook for one minute. Add crushed tomatoes and 1 cup of water and bring to a boil. Combine rice with chicken mixture, cover, lower heat, and allow to simmer until rice is tender. | ||