Arroz Con Pollo (Rice with Chicken)
If you’re able to tolerate moderate salicylates and/or are trying to test your limits when it comes to food chemicals, this dish is a great one to explore. It’s also a great way to use up saffron.
Preheat the oven to 375°F/190°C.
In a small bowl or measuring cup, combine saffron and hot water and let stand until read to use.
Heat an oven-safe skillet over medium heat. Add oil and chicken breasts and lightly brown on both sides, about 4 to 5 minutes per side. Transfer to a plate.
Add in carrots and leeks and sauté until crisp-tender, about 5-7 minutes. Add in garlic and sauté for another minute longer.
Add in saffron mixture and salt. Cook until the liquid is almost completely evaporated, about 5 minutes. Add in chicken, broth or water, and rice and bring to a simmer.
Cover the pan and transfer to the oven, baking for 30 minutes or until all liquid has been absorbed and the chicken has reach an internal temperature of 165°F/74°C.
Remove from the oven and stir in the froze peas (if using). Cover and let sit for about 5 minutes. Cut up or shred the chicken before serving.
- Amount Per Serving
- Calories 516
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 0.3g2%
- Cholesterol 215mg72%
- Sodium 668mg28%
- Total Carbohydrate 23.9g8%
- Dietary Fiber 1.7g7%
- Sugars 1.5g
- Protein 74.8g150%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
*Carrots are moderate in salicylates and can be subbed with rutabaga/swede or chayote/choko for a fully FAILSAFE option.
**Peas are high in glutamates and should be omitted if you haven’t passed the glutamate challenge.
This recipe is moderate in salicylates, low in amines, and high in glutamates. It is also gluten free, dairy free, nightshade free, and soy free.