I’ve made this dish four times in the past week and a half, and I’m still craving it right now as I write up this post. It’s that good!
This “arroz con pollo” dish is a traditional Spanish and Latin American dish that literally translates to “rice with chicken.” Typically, it’s made with chicken, rice, peas, tomatoes, bell peppers, garlic, and some slight seasonings.
Sooo you may notice that there are no peas. I forgot to add them in at the end. But they belong here, so don’t forget them yourself!
This is quickly becoming one of my favorite spiralized dishes. I often get asked, “What’s your favorite spiralized dish?” and it’s such a hard question to answer – it’s like when someone asks you, “What’s your favorite movie?” It changes as you watch more movies, right? And it depends on your mood?
Well, for now, I think this is my favorite spiralized dish. And that’s a pretty big statement!
The rice cooks in the juices from the seared chicken and really infuses the golden beet with those flavors. The rice sticks a bit to the bottom, but once you pour in the tomato juice, the bits come up from the pan and stir into the rice, adding little charred, flavorful bits.
I love this dish so much that I brought it to the Inspiralized Potluck dinner last week that I share about on Facebook, Twitter, Instagram, and Snapchat.
It was an amazing night. Fourteen of you joined me for a spiralized potluck dinner at Maman in SoHo, NYC. I felt so humbled and grateful that night, knowing that I’m making a healthy difference in real people’s lives! When I sit behind a computer screen, it’s not always so obvious. I throw a lot of gum at the wall, and I never truly know what sticks, so it was refreshing to meet some of you IRL.
The food was amazing and as I said that night, it’s rare you get to go to a potluck dinner, fill your plate with Thanksgiving-like portions, and eat everything and not feel bloated or stuffed afterwards. That’s #inspiralized.
Dessert was a hit – provided by Hungryroot, they sent their Almond Cookie Dough (made from almond butter, chickpeas, etc.) and Brownie Batter (made from black beans, sweet potatoes, etc.) And the wine was flowing, thanks to the generous Uproot Wines (their Sauvignon Blanc and Rose are the best!)
And of course, I made sure everyone went home with some goodies, so a special thank you goes to some of the brands that have supported Inspiralized:
- Pasta sauce from Victoria Fine Foods
- Oatmeal Cups from Bob’s Red Mill
- Dates from Natural Delights
- Snack bars from KIND Snacks
- Matty’s BBQ Sauce from Tessemae’s
- Snack packs from Nourish Snacks
- Gift cards from Whole Foods Market
- Peanut butter cups and nut butter packets from Justin’s
- Chocolate bars from ALOHA
- Free spin ride from Peloton Cycle
I can’t wait to host our next Inspiralized Potluck dinner! Thanks again to everyone who came out.
CHECK OUT ALI’S LATEST POST ON HER LIFESTYLE BLOG, INSPIRALIZED ALI:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 12 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Yields 4
20 minPrep Time
35 minCook Time
55 minTotal Time
Save RecipeIngredients
- For the chicken:
- 1.25 pounds bone-in chicken, combination of legs, breasts and thighs
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1/4 - 1/2 cup chicken broth, as needed
- For the rice mixture:
- 4 golden beets, peeled, Blade D
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 large garlic cloves, minced
- 1 14.5oz can diced tomatoes, drained but liquid reserved
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- salt and pepper
- 1/2 cup defrosted peas
- 1 avocado, peeled, pitted, insides sliced
Instructions
- Place the chicken in a plastic bag along with the paprika, onion powder, garlic powder, and cumin. Shake the bag to coat the chicken.
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the chicken and season with salt and pepper. Cook the chicken until browned on all sides and no pink is showing, about 5 minutes per side. Add the chicken broth as the pan dries and the chicken starts to stick. Using tongs, transfer the chicken to a plate and set aside.
- While chicken cooks, place the beet noodles into a food processor and pulse until rice-like. You may have to do this in batches. Set aside.
- Add the onions, bell peppers, and garlic to the pan and cook for 5 minutes or until vegetables soften. Add in the drained tomatoes, paprika, cumin, and chili powder and stir to coat the veggies in the seasonings.
- Add in the golden beet rice and season with salt and pepper. Stir together to combine with the veggies. Nestle in the cooked chicken and pour over any juices left on the plate. Add in the liquid left from the can of tomatoes. Cover and let cook for 15 minutes or until the chicken is no longer pink when sliced into its thickest part, adding the peas after about 10 minutes of cooking.
- Divide the chicken and golden beet mixture into bowls and top with avocado.
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