Low Sodium Arroz con Pollo
Discover a healthier twist on a classic Latin comfort dish with Low Sodium Arroz con Pollo, perfect for those seeking big flavor with less salt. This vibrant one-pot recipe combines tender, seared skinless chicken thighs with fragrant long-grain rice, colorful vegetables like carrots, peas, and bell peppers, and aromatic spices including cumin, smoked paprika, and turmeric. Simmered in low sodium chicken broth and enriched with the natural sweetness of diced tomatoes, every bite is wholesome, hearty, and undeniably satisfying. Finished with a garnish of fresh cilantro and a splash of zesty lime juice, this dish brings a burst of freshness without sacrificing a single ounce of flavor. Quick to prepare and ideal for a family dinner, it’s a flavorful yet heart-smart choice that will light up your table and nourish your loved ones.
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Recipe Information
Ingredients
- 6 pieces skinless chicken thighs
- 2 tablespoons olive oil
- 1 chopped large onion
- 1 chopped red bell pepper
- 4 minced garlic cloves
- 1.5 cups long-grain white rice
- 3 cups low sodium chicken broth
- 1 can diced tomatoes
- 1 cup peas
- 2 chopped carrots
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon turmeric
- 1 bay leaf
- 0.25 cup chopped fresh cilantro
- as needed lime wedges
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs and sear for about 5 minutes on each side, until golden brown. Transfer the chicken to a plate and set aside.
In the same skillet, add another tablespoon of olive oil. Add the chopped onion and red bell pepper. Sauté for about 5 minutes or until softened.
Add the minced garlic, cumin, smoked paprika, black pepper, and turmeric to the skillet. Cook for another 1-2 minutes until the spices are fragrant.
Stir in the rice and toast for about 2 minutes, ensuring it's well-coated with the spice mixture.
Pour in the low sodium chicken broth and add the can of diced tomatoes along with the juice. Stir well to combine.
Return the chicken thighs to the skillet, nestling them into the rice mixture.
Add the chopped carrots, bay leaf, and peas to the skillet. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
Remove the skillet from the heat and let it rest, covered, for about 5 minutes.
Discard the bay leaf, then fluff the rice with a fork.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 2527 mg | 110% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 37.5 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4051 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
