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Chicken with Rice (Arroz con Pollo)

A Spanish-inspired rice dish using leftover roast chicken, homemade stock, vegetables, and aromatic spices cooked in a lager sauce.

ChickenDinnerLeftoversRiceSpanishOne-Pot
Estimated Nutrition
Calories
780.1
kcal / serving
3120.5 kcal total
Carbs
91.3g
per serving
365.2 g total
Fat
18.2g
per serving
72.8 g total
Protein
52.6g
per serving
210.4 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits
1.5
piece
Limes
Juiced plus extra wedges to serve
GrainsCereals
400
g
Long-Grain Rice
Liquids
1
litre
Water
Cold
330
ml
Lager
One bottle
Meat
1
piece
Chicken Carcass
Roast chicken carcass meat removed
600
g
Chicken Meat
Cooked leftover shredded breast and leg meat
NutsSeeds
2
cloves
Garlic
Peeled
2
piece
Bay Leaves
Fresh
1
bunch
Parsley
Stalks, Small bunch
5
ml
Cumin Seeds
Converted from 1 tsp
3
cloves
Garlic
Peeled and sliced
2.5
ml
Smoked Paprika
Converted from 1/2 tsp
40
g
Coriander Leaves
Chopped fresh plus extra to serve
1
1
Salt
To taste
1
1
Black Pepper
To taste
OilsFats
30
ml
Olive Oil
Converted from 2 tbsp
Vegetables
1
piece
Onion
Peeled and quartered
1
piece
Carrot
Peeled and halved
1
stalk
Celery
Trimmed
1
piece
Leek
Trimmed
1
piece
Red Onion
Peeled and roughly chopped
1
piece
Red Chilli
Sliced
1
piece
Carrot
Cut into 1cm half moons
250
g
Tomatoes
Chopped
1
piece
Red Pepper
Seeds removed and chopped
200
g
Peas

Method

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