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Classic dish of Spain and Latin America, this arroz con pollo recipe is browned chicken cooked with rice, onions, garlic, and tomatoes.
6 Servings -
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Servings:6  | Calories:295 | Total Fat:17g  | Chol:31mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 3g
15 %
Total Carb 26g
9 %
Fiber 9g
36 %
Sugars 4g
Cholesterol 31mg
10 %
Sodium 1130mg
47 %
Protein 15g
29 %
30% Others combined
30% Broiler-fryer chicken
21% Olive oil
17% Paprika
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1 / 2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Freshly ground black pepper
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

Directions : View recipe directions on
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