Panamanian Chicken and Rice (Arroz con Pollo)

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Heat vegetable oil in a Dutch oven over medium heat; cook and stir the chicken pieces until browned, 5 to 10 minutes. Remove the chicken with a slotted spoon and set it on a plate. In the same Dutch oven, cook and stir the onion, green bell pepper, minced garlic, and whole garlic cloves until the onion is softened, about 5 minutes.

3. 3

   Return the chicken to the onion mixture. Add the tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.

4. 4

   Bake the chicken-rice mixture in the preheated oven until the rice is tender and the chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).

5. 5

   Stir the peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

• Calories 519.63 kcal High
• Protein 53.17 g Good Source
• Carbs 42.76 g Moderate
• Total Fat 16.39 g High
• Saturated Fat 1.6 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 160.27 mg High
• Sodium 859.01 mg High
• Fiber 4.54 g Moderate
• Sugar 11.1 g High
• Added Sugar 0.75 g Low Source
• Calcium 70.9 mg Low Source
• Iron 3.26 mg Moderate
• Potassium 588.6 mg Moderate
• Vitamin A 108.11 mcg_rae Moderate
• Vitamin C 16.12 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅