Quick Weeknight Arroz de Pato with Chicken
Quick Weeknight Arroz de Pato with Chicken
Classic DishArroz de Pato
Prep: 15 min • Cook: 35 min. Enjoy the comforting flavors of Arroz de Pato on a busy weeknight by substituting duck with shredded rotisserie chicken, simmered with chouriço and rice for a faster, family-friendly version.
- Preparation time
- 15 min
- Cooking time
- 35 min
- Total time
- 50 min
- Servings
- 4
Instructions
Rice
- 1Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- 2Add minced garlic and diced chouriço, and cook for another 2 minutes until fragrant and the chouriço has rendered some of its fat.
- 3Stir in the short-grain rice and toast for 1 minute, coating it in the flavorful oil.
- 4Pour in the vegetable broth and canned diced tomatoes (with their juice). Season with salt and black pepper.
- 5Bring the mixture to a simmer, then reduce heat to low, cover, and cook for about 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- 6Gently stir in the shredded rotisserie chicken until well combined with the rice mixture.
Assembly and Baking
- 1Preheat your oven to 375°F (190°C).
- 2Transfer the rice and chicken mixture to an oven-safe dish.
- 3Bake for 15-20 minutes, or until the top is lightly golden and heated through.
- 4Garnish with fresh chopped parsley before serving.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 35 g
- Fat
- 23 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 35 g |
| Fat | 23 g |
| Carbs | 50 g |
Tips
- For an authentic touch, use some of the reserved chicken skin, finely chopped, into the rice mixture.
- Ensure the rice is fully cooked before adding the chicken to avoid a mushy texture.
- Serve your Quick Weeknight Arroz de Pato with a simple green salad for a complete meal.
