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Chicken - Arroz con Pollo Recipe


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     Chicken - Arroz con Pollo

Category   Entrees - Maindishes
Sub Category   None

Adobo Seasoning -
1/2 tsp. salt and 1/2 tsp. papper
1 tsp. paprika
1/2 tsp. oregano
1.4 tso, chili powder
1/4 tsp. ground cumin
1/4 tsp. onion powder
1/4 tsp. garlic powder
Chicken thighs, 1-1/2 to 2 lbs.
1 Tbl. EVOO
Cauliflower Rice -
3 Cup cauliflower rice, fresh or thawed
1 Cup halved grape tomatoes
1/2 green pepper, sliced into strips
1/2 onion diced
Handful of fresh parsley, chopped
1 Tbl. EVOO

Preheat oven to 425 deg. In a small bowl, combine the Adobo Seasoning items. Pat the chicken thighs dry. Rub oil on the chicken focusing mostly on the top. Press all but 1 tsp. of seasoning onto the top of the chicken. Place chicken onto half of a 17 X 12 sheet pan.
Spread the rice on the remainder of the pan. Add the tomatoes, onion and bell peppers to the rice. Drizzle oil over the veggies and sprinkle with 1 tsp. Adobo Seasoning.
Bake for 20 minutes. To crisp the top of the chicken, broil on high for an extra 2 to 3 minutes after baking time.
Remove from oven and cover with foil. Let chicken rest for 10 minutes. Sprinkle with parsley before serving.
Serving Suggestions
379 Cal.,20 gm fat, 206 gm cholesterol, 9 gm carb, 4 gm sugar, 615 mg sodium

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