Sugar-Free Arroz con Pollo
Discover the vibrant flavors of *Sugar-Free Arroz con Pollo*, a wholesome twist on the classic Latin comfort dish. This one-pot wonder features tender, seasoned chicken thighs nestled in fragrant, spiced rice, brimming with sautéed bell peppers, onions, garlic, and a touch of smoked paprika for depth. Made with low-sodium chicken broth and no-salt-added diced tomatoes, this recipe is a perfect choice for those seeking a hearty, yet mindful meal without added sugars. A final touch of bright green peas and fresh cilantro adds color and freshness, while a squeeze of lemon elevates the flavors. Ready in just one hour and cooked in a single skillet, this no-fuss dish is ideal for busy weeknights or a satisfying family dinner. Healthy, flavorful, and irresistibly comforting, this sugar-free arroz con pollo caters to those who love a nutritious spin on traditional recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 pieces skinless, bone-in chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1.5 cups short grain white rice
- 3.5 cups low-sodium chicken broth
- 1 cup canned diced tomatoes, no salt added
- 1 cup frozen peas
- 0.25 cup fresh cilantro, chopped
- 1 medium lemon, cut into wedges
Instructions
Heat the olive oil in a large, deep skillet or a Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper.
Place the chicken thighs in the hot oil, skin side down, and sear until browned, about 5 minutes per side. Remove the chicken and set aside.
In the same pan, add the chopped onion, green bell pepper, and red bell pepper. Sauté until the vegetables are soft, about 5 minutes.
Add the minced garlic, cumin, and smoked paprika to the pan. Stir constantly for about 30 seconds until fragrant.
Stir in the rice and let it toast for about 2 minutes, stirring frequently.
Pour in the chicken broth and canned diced tomatoes, and bring the mixture to a boil.
Return the chicken thighs to the skillet, nestling them into the rice. Reduce the heat to low, cover, and let simmer for 25 minutes.
Once the rice is tender and the chicken is cooked through, add the frozen peas and stir to combine. Cook for another 5 minutes until the peas are heated through.
Remove from heat and let the dish stand, covered, for about 5 minutes.
Garnish with fresh cilantro and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 3409 mg | 148% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 35.4 g | ||
| Protein | 265.8 g | 532% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4177 mg | 89% | |
*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.
