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Arroz Con Pollo Panama Recipe

Looking for an easy Arroz con pollo panama recipe? Learn how to make Arroz con pollo panama using healthy ingredients.


Submitted by lt4rocker

Makes 6 servings



2 frying chickens cut up, or equivalent in chicken parts Cooked green asparagus, sufficient to decorate platter 2 cups frozen peas, cooked Chicken broth, or hot water and chicken bouillon powder Salt and pepper to taste 1/4 tsp. saffron 2 bay leaves 1/2 bottle capers, drained 1 cup stuffed olives, drained (Salad olives are fine, but the others look better) 1 can pimientos, sliced Oil for frying (I like olive oil, but Crisco is fine) 2 lg. sweet peppers, chopped 2 cloves garlic, chopped 1 lg. onion, chopped 1 lg. handful chopped parsley (or more if you want to decorate the platter with it) 1 can tomato sauce 1 can tomatoes 3 cups uncooked rice

Recipe Ingredients for Arroz con pollo panama

2 lbs Chicken
2 cups frozen peas
1 can Chicken broth
6 oz capers
1 cup olives
3 oz Olive oil
2 sweet peppers
2 cloves garlic
1 lg. onion, chopped
16 oz tomato sauce
24 oz tomatoes
3 cups uncooked rice

Recipe Directions for Arroz con pollo panama

  1. Heat the oil in a large heavy pot, add chicken, and cook until golden brown. Take out, and put in onions and garlic. Cook over medium heat until transparent. Add tomatoes, peppers, and tomato sauce, and simmer a little. Add chicken, bay leaves, chopped parsley, salt, pepper, about 3 cups chicken broth (either homemade, canned, or bouillon powder and water), and saffron. Turn flame low and cook until chicken is tender. Take chicken out, and remove meat from bones, separating meat into medium size pieces or cubing it if you feel fancy. This part of the recipe can be done the day before.

  2. Measure liquid (if you wish, you can remove bay leaves and run the rest of the sauce through the food processor or blender). Check the flavor; it should be rather salty. Heat broth to boiling. Use 1 cup of rice to about every two cups of liquid. (This is where you can really stretch the chicken, depending on how many you think you have to feed. Just adjust the amount of liquid and rice, using additional chicken broth and perhaps a small can of tomato sauce, but keeping the liquid to rice ratio at the old standby of 2 to 1.) I understand the traditional figure is 1/2 cup of uncooked rice per serving. This is a generous amount of rice by American standards, so you may luck out and have leftovers!

  3. Heat some oil in a heavy frying pan or dutch oven, and add rice. Stir constantly over medium heat until rice is a nice warm tannish color. Combine rice with boiling liquid, and over high heat cook uncovered until the liquid has vanished below the rice. Add olives, capers, and chicken, but do not stir. Turn heat very low, and cover pot. Simmer about half an hour, lift rice and turn carefully, and continue cooking until rice is done. Just before serving, add about 2 cups cooked frozen peas, and about 3/4 of the pimientos.

  4. Serve on a large platter, decorated with the asparagus and remaining pimiento strips, and some chopped parsley if the spirit so moves. Serve the remaining sauce to be spooned over the rice as needed.

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 708.8g
Amount Per Serving
Calories
841
Calories from Fat
209
% Daily Value*
Total Fat
23.2g
36%
Saturated Fat
4.0g
20%
Trans Fat
0.0g
Cholesterol
116mg
39%
Sodium
1893mg
79%
Potassium
1179mg
34%
Total Carbohydrates
97.6g
33%
Dietary Fiber
9.4g
38%
Sugars
11.6g
Protein
58.6g
Vitamin A 75% Vitamin C 131%
Calcium 12% Iron 49%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in niacin
  • High in vitamin C
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