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Arroz con pollo (rice with chicken) is a staple dish in every Latin-American household. Unfortunately, it’s now commonly made with spice packets filled with MSG. Instead, Ramirez opts for fresh oregano, turmeric, and saffron to achieve the same authentic flavor. Research suggests that oregano and turmeric have powerful anti-inflammatory and anti-cancer properties, while saffron may help prevent post-exercise muscle pain or weakness.
- Unwrap chicken breasts, pat dry with paper towel, and season with salt and black pepper. In a large pot over medium heat, heat oil; cook chicken in batches, flipping once, until browned and almost cooked through, 5–10 minutes. Remove chicken from pot.
- In food processor, pulse onion, bell pepper, cilantro, and garlic until finely chopped and evenly combined. Add mixture to pot you used for chicken and cook over medium heat until onions are fragrant and translucent, 10 minutes.
- Add broth, rice, lime juice, bay leaf, oregano, garlic powder, turmeric, cumin, cayenne, and saffron to pot; bring mixture to a boil. Add chicken; cover and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 1 hour.
- Add frozen peas, pimientos, and olives, stirring until warm. Fluff rice with fork and divide among six plates. Garnish each plate with a lime wedge.
- Serving Size Serves 6
- Calories 457
- Carbohydrate Content 45 g
- Cholesterol Content 0 mg
- Fat Content 13 g
- Fiber Content 5 g
- Protein Content 42 g
- Saturated Fat Content 2 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g