Arroz con Pollo
This is Mexican style rice with chicken.
Assemble the following ingredients:
- Olive oil
- Chicken (I like to use drumsticks and skinless breasts)
- Black pepper
- Cumin powder
- Garlic (2 cloves, minced or pressed)
- One small onion, chopped
- Diced tomatoes (one can)
- Tomato sauce (one can)
- Chicken broth (2 cups)
- Rice (one cup)
- Chopped fresh parsley, 2 tbsp (optional)
- Red and green bell pepper, chopped (optional)
- Diced smoked ham, 2 oz. (optional)
Cover the bottom of a deep frying pan or Dutch oven with oil. Dredge the chicken in flour seasoned with 1/4 tsp each salt and pepper. Brown the chicken over moderately high heat.
Remove the chicken, leaving 2 tbs oil in the pan. Add the rice and cook, stirring, until the rice grains begin to turn a brilliant white.
When the rice begins to turn, add the onion, garlic, and optional bell pepper. Cook until the onion is translucent and most of the rice grains have turned white.
Add the chicken broth, diced tomatoes, tomato sauce, and optional diced ham. Season with about 3/4 tsp salt, 1/4 tsp ground black pepper 1/4 tsp paprika, and about 1/2 tsp ground cumin.
Add the chicken and cook (on the stove top) at a low simmer for 15 minutes.
Taste and adjust seasonings with salt, pepper, and cumin.
Simmer for another ten minutes, taste again and adjust seasonings, then let the pan rest for five minutes Sprinkle with the optional parsley and serve.
Orignially posted: 2012-02-26