Spanish Rice Chicken II Recipe

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Most Helpful Positive Review

Sep 05, 2006

To make this more like my Abuela's arroz con pollo, I used a little less broth (we use about 1 1/2 cups total liquid per cup of rice) and a small packet of Goya seasoning con azafran instead of the paprika and pepper. It was great!

—CurlyKel

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Most Helpful Critical Review

Jul 22, 2007

Well i thought i would try this but sorry we didnt like this very well at all.I will stick with my gram's recipe much more flavorfull.Thnx anyway

—Tara

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32 Ratings

Sep 27, 2006

This is a great foundation recipe - it can be taylored to fit many tastes. I found it took longer to brown the chicken, but the rest of the recipe is pretty accurate. I did my own version: Substituted olive oil with canola oil; Supplemented the paprika with cumin; Used the chicken skin to flavor the rice and peppers, then discarded the skin; Supplemented the bell pepper with 3 more serano peppers; Supbtituted whole tomates & liquid with diced tomatoes & liquid; Also, I believe using my Le Cruset for this dish made it better than a regular pot. I think it will make good leftovers, too.

—FoodieGal

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Apr 25, 2008

This was a really tasty dish--my lover loved it. I used boneless, skinless chicken breasts and canned diced tomatoes with green chilis. This one is a keeper because we love Mexican dishes and this tastes quite authentic.

—Kathy

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Jan 03, 2008

Wow; Incredible great recipe that I will make again and again. My changes..1 tsp cumin instead of paprika and rotel diced tomatoes with a small can of tomotoe sauce. Rice takes forever to cook in the dry air of Las Vegas so I thought the extra liquid would help and it did!

—Heidi

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Jul 15, 2010

First time making anything like this.....was delicious !! I also took out the paprika and replaced it with goya seasoning con azafran....was FANTASTIC !!!

—pippino

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Jun 28, 2003

this recipe was really quick, and easy. I had my dad over for dinner that night, and it reminded us both of something my mother sed to make!!

—KATANNE

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Oct 10, 2008

I used boneless/skinless chicken thighs for this but otherwise followed the recipe exactly. Really easy to prepare, great weeknight dinner because of minimal prep. The taste was very yummy! I may try this in the crockpot next time. My family raved at how great this tasted!

—Tania

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Nutrition

Calories
876 kcal
44%

Carbohydrates
45.7 g
15%

Cholesterol
213 mg
71%

Fat
50.2 g
77%

Fiber
3.1 g
12%

Protein
57.6 g
115%

Sodium
349 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spanish Rice Chicken II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 876
** Calories from Fat: 451

% Daily Value *
** Total Fat 50.2g 77 %
** Saturated Fat 13.3g 67 %
** Cholesterol 213mg 71 %
** Sodium 349mg 14 %
** Potassium 901mg 25 %
** Total Carbohydrates 45.7g 15 %
** Dietary Fiber 3.1g 12 %
** Protein 57.6g 115 %
** Sugars 4.5g
** Vitamin A 25 %
** Vitamin C 68 %
** Calcium 11 %
** Iron 61 %
** Thiamin 35 %
** Niacin 254 %
** Vitamin B6 83 %
** Magnesium 31 %
** Folate 79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.