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For some variations, you can add olives, use a few threads of saffron instead of the sazon, or use boneless chicken breast. So there you have it, go get some hot sauce and dig in!
Note* The first time I cooked this, the rice came out wet and I could not really fix it. Be careful to cook off enough of the water per the instructions. Also, used the tomato sazon I think, which was located in the hot sauce aisle up front at Harvest Time. Lastly, the heat may need to be up a little higher for the browning of the chicken to get that golden huge.
All together, this came out great. Will happily eat again.
Arroz Con Pollo, Lightened Up
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1 cup rice 1 thigh • Old Points: 7 pts • Points+: 8 pts
Calories: 311.1 • Fat: 4.6 g • Protein: 17.9 g • Carb: 48 g • Fiber: 0.6 g
8 skinless chicken thighs
1 tbsp vinegar
1/2 packet sazon (I like Badia Sazon Tropical, Goya Sazon would work)
about 1/2 tsp adobo powder
about 1/2 garlic powder
2 tsp olive oil
1/2 onion
1/4 cup cilantro
3 cloves garlic
5 scallions
2 tbsp bell pepper
1 tomato, diced
1 tsp olive oil
2 1/2 cups enriched long grain rice
4 cups water
1 chicken bouillon
1 packet Sazon Tropical (or Goya)
salt
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