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Arroz con Pollo (Chicken with Rice)


First Step:

  • 2 chicken breasts (I used boneless, but bone-in will work as well)
  • 2 cups chicken stock
  • 1 sm yellow onion, chopped
  • 2 cloves garlic – minced
  • 1 packet Sazón Goya with Azafran
  • 1 tspn cumin
  • 1 bay leaf

Second Step:

  • 2 Tbspn olive oil
  • ½ cup onion, chopped
  • ½ cup green pepper, chopped
  • ½ cup red pepper, chopped
  • ½ cup frozen, shelled edamame, thawed
  • ¼ cup fresh cilantro, chopped
  • 2 packages Shirataki rice (We now offer this rice substitute. It is Zero Fat, Low Carb, Less than 1 gram of carbohydrates, Gluten-free, No Cholesterol, All Natural, Vegan and Kosher Certified)


  1. Combine all ingredients for first step in a saucepan and boil 12-15 minutes, covered.
  2. Turn off heat and let sit for 15 minutes.
  3. Remove chicken, cool and shred, while simmering stock to reduce.
  4. While the stock is reducing, heat the oil in a sauté pan.
  5. Add onion, green pepper and red pepper from second step ingredients.
  6. Sauté 4 – 5 minutes, until tender.
  7. While doing this, rinse the Shiratake rice well and par boiled 2-3 minutes (as directed on package)
  8. Combine the sauteed vegetables, edamame, chicken and chicken stock.
  9. Just before serving, stir in chopped cilantro.
  10. When ready to serve, place some of the rice in a bowl and spoon over the chicken mixture.


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