Arroz con Pollo

This recipe was adapted from here: Arroz con Pollo



  • 1 lb boneless skinless chicken thighs
  • 1/4 cup white onion – diced
  • 2 garlic cloves
  • 3/4 tbsp cumin
  • 2 packets sazon Goya
  • 2 bay leafs
  • salt and pepper


  • 2 tbsp olive oil
  • 1/4 cup white onion – diced
  • 2 garlic cloves – minced
  • 1/2 cup red bell pepper – diced
  • 1 poblano pepper – diced
  • 1 1/2 cup brown jasmine rice
  • 1 1/2 tbsp tomato paste
  • 1 chicken bouillon cube
  • 3 cups chicken stock
  • 2 packets sazon Goya
  • 1 tsp cilantro from tube
  • 1/2 cup peas
  • 1/2 cup carrots diced


  • Place the chicken thighs, 5 cups water and the remaining ingredients for the stock in a medium pot and bring to a boil.
  • Cover and reduce the heat to medium low.
  • Cook for 20 to 25 minutes then turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
  • In a medium pot, heat the olive oil over medium-high heat. Add the onions, poblano peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
  • Add the brown rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes.
  • Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 35 minutes.
  • Add the peas and carrots and cook for and additional 7 minutes
  • Add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 additional minutes

This recipe yeilds approximately eight 1 cup servings
Points Plus value is 7pp per serving


Ricotta Cheese and Spinach stuffed Chicken Breasts


  • 20 oz uncooked boneless skinless chicken breast(s) (Use 2 10oz chicken breasts butterfly and pound)   
  • 1/2 cup  part-skim ricotta cheese   
  • 1 egg white 
  • 10oz package frozen spinach (thawed)   
  • 4 cup(s) fresh mushroom(s)   
  • 1/2 clove  garlic   
  • 2 oz shredded fat free mozzarella


  • Sauté mushrooms, spinach and garlic
  • In a bowl, combine ricotta, egg white, mozzarella
  • Add sautéed mushrooms, spinach and garlic
  • Lay out pounded chicken breasts and place 1/2 of ricotta mixture in each
  • Roll up each breast and secure with toothpicks or kitchen twine
  • Sear in pan on each side for approximately 3 min per side until chicken is cooked through

This recipe yeilds four servings
Points Plus value is 6pp per serving