En la Cocina : Arroz y Quinoa con Pollo

 

I was really craving arroz con pollo last night, but I’ve been trying to cut back on the carbs, so I decided to lessen the amount of rice and add quinoa to the recipe. I also added in carrots to get an extra serving of veggies. Same Spanish flavors just a little healthier ! 

 Arroz y Quinoa con Pollo

Ingredients: 

1 Cup of Quinoa, uncooked

½ cup of long grain rice

1 ½ Cups of Chicken Stock

1 ½ pounds boneless, skinless chicken thighs, fat trimmed

2 Medium Carrots, peeled and diced

1 Medium Onion, chopped

1 Red Pepper, chopped

1 Green Bell Pepper, chopped

1-2 Teaspoons of Yellow Sazon (or any latin seasoning)

1 Cup of frozen peas
Salt + Pepper to taste

1 Tablespoon of Olive Oil

Directions:

1. In a large rimmed pot, heat the oil over medium heat

2. Add the onions, peppers and carrots. Sautee until they soften. Around 4-5 minutes

3. Add the chicken and cook until the pieces brown on all sides, around 5 minutes

4. Add the Quinoa and stir until fully combined

5. Pour in water and the sazon. Stir until the mixture boils. When it boils cover and lower the heat to low

6. Cook until the Quinoa puffs up and and rice is firm but tender and the water is absorbed. About 10-15 minutes

7.  Add the peas and let them heat up in the pot. Add Salt and pepper to taste.

8. Enjoy!

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