Kidney-friendly Arroz con Pollo: Tender chicken and low-potassium rice in a savory, low-sodium broth. A delicious, simple meal for CKD patients.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup white rice (rinsed thoroughly to remove excess potassium)
- 2 cups low-sodium chicken broth
- 1 small onion, diced
- 1 small bell pepper (green or red), diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp turmeric (for color, as a substitute for saffron)
- 1/2 tsp ground black pepper
- 1/4 tsp chili powder (adjust to taste)
- Fresh parsley, chopped (for garnish, optional)
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Directions
Nutritional Information Prep: 15 min, Cook: 45 min, Total: 1 hr
1. In a large skillet or pot, heat the olive oil over medium heat. Add the chicken pieces and cook until they start to brown.
2. Add the diced onion, bell pepper, and minced garlic. Sauté until the onions.
3. Stir in the rice, making sure it's well-coated with the oil and has a chance to toast slightly.
4. Pour in the low-sodium chicken broth and stir in the turmeric, black pepper, and chili powder.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for about 20-25 minutes or until the rice is cooked and has absorbed the liquid.
6. Garnish with fresh parsley before serving, if desired.
Nutrients per serving: (1 serving ~1 cup)
- Calories: 350 kcals
- Protein: 20g
- Sodium: 300mg
- Potassium: ~400mg
- Calcium: ~37mg
- Phosphorus: ~192mg
These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
© 2025 National Kidney Foundation, Inc.