WW ARROZ CON POLLO
#238867 - 01/16/06 10:13 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Source: WEIGHT WATCHERS MAGAZINE, October 1987. I made this dish and can verify it is EXCELLENT!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I can't see this recipe. Is anyone else having this problem? All I see is a broken link symbol where the recipe should be. If it could be reposted that would be great!
Meg
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There are a handful of recipes from WW that were put out here as images and the images have been moved by the person who posted them originally, so now no one can see them. Sadly, the original poster doesn't seem to be around any longer. Someone else may have saved it and if they see this, they'll repost it.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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WW Arroz Con Pollo
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Clove Garlic -- crushed
1 Tsp. Oregano
2 Tsp. Chili Powder
8 Chicken Thighs Without Skin (*use breasts)
1/2 C Chicken Broth (*use FF and no MSG)
2 Tbs. Red Wine
1 10 Oz Package Peas, Frozen -- thawed
2 C Rice, Cooked
2 Tbs. Cilantro -- fresh chopped
In a small bowl, combine salt, pepper, garlic, oregano and chili powder. Sprinkle spice mixture over both sides of chicken pieces. Place chicken in slow cooker. Pour broth and wine over chicken. Cover and cook on low 5 to 6 hours. Remove chicken and cover to keep warm. Turn control to high. Add peas. Cover and cook on high 7 to 10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve.
Per Serving (before motifications above) ; 358 Calories; 6g Fat (16.6% calories from fat); 34g Protein; 38g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 581mg Sodium. 4 servings @ 7 pt.
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..
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Thanks for reposting this recipe! It sounds great, I can't wait to try it!
Meg
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This recipe looks really good and I'd like to make it, but I need some help.
Is it okay to substitute something for the red wine? I only have sherry. (I do have rice wine vinegar, red wine vinegar, apple cider vinegar, plain vinegar, and lemon juice.)
I don't have a slow cooker, so could I marinate the chicken, then either bake or fry it? How long would it need to bake and at what temperature?
Any suggestions would be welcome 
Thanks!
Nancy
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Nancy
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I'd probably just use a little extra chicken broth for the wine.
The general rule is that Low on a slow cooker equals 200 in an oven; High on a slow cooker equals 300 in an oven. So make the recipe just like it says except put the chicken in an oven proof casserole, pour the broth (and wine if using) over the chicken, put a lid on the casserole, and cook it in a 200 degree oven for 5-6 hours. Add the peas, turn the oven to 300, and cook for another 10 minutes.
The other general rule is that one hour on High equals two hours on Low in slow cookers so you could also cook it for 2-1/2 to 3 hours on 300, then add the peas, cook for another 10 minutes, and so on.
Long-cooking dishes like this are really nice to make if you're home on a cold Sunday afternoon. It warms up the house and should make it smell wonderful.
HTH.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Thanks so much, Sand! That's really helpful - I didn't have a clue about the temperature equivalents for slow cookers.
Now I don't have to add wine to my grocery list 
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Nancy
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