Monday, May 7, 2012

Arroz con Pollo (Chicken with Rice)

Arroz con Pollo (Chicken with Rice)

A while ago, I mentioned that my plans for Cinco de Mayo included a new Mexican beef stew.  Unfortunately, I forgot to get the beef roast out of the freezer in time.  So at the last minute, I flipped through my BHG Mexican cookbook and found a recipe for chicken with rice that was quick and easy, and I had almost all the ingredients on hand.  Those that I didn’t have, I just omitted.

From 1977 but still great!

Having never made this dish before, I wasn’t quite sure what to expect.  The results were fantastic!!  This is definitely going to become one of my go-to meals.

The original recipe calls for a 2½- to 3-pound whole chicken, cut up.  I just pulled two huge chicken breasts out of my freezer instead.  Not only was it faster and less messy, but slightly healthier.  Though I am looking forward to trying it with some dark meat pieces.

I did have to make some changes to make it a Near to Nothing recipe.  First, it calls for saffron.  I have never used saffron and probably never will.  It comes from the saffron crocus and is one of the most expensive spices by unit price.  If you want to include the saffron, just add ¼ tsp. with the other seasonings.

The original recipe also called for a 2-ounce can of pimientos cut into strips used for garnish.  Had I planned ahead, I may have bought a jar, depending on the price.  But since I hadn’t planned on making this dish, I just omitted them and will not be buying them in the future when I make it again.

Arroz con Pollo (Chicken with Rice)
2½ to 3 pounds chicken pieces
2 Tbsp. vegetable oil
1½ c. long grain rice
1 c. chopped onion
2 cloves garlic, minced or ½ tsp. granulated garlic
3 c. water
8 oz. diced tomatoes (slightly more than 1 c.)
1 Tbsp. chicken bouillon
1 tsp. salt
¼ tsp. pepper
1 c. frozen peas

Heat 12-inch skillet over medium-high heat.  Meanwhile, sprinkle chicken pieces with salt and pepper.  When skillet is hot, add oil and let heat.  Add chicken and brown on both sides, about 15 minutes total.  
Remove chicken and set aside.

Of course, I used my iron skillet.

In remaining vegetable oil and chicken drippings, cook rice, onion, and garlic until rice is golden.

Stir in water, tomatoes, bouillon, salt, and pepper.

Bring to boil.  Place chicken pieces on top of rice mixture, cover, reduce heat, and simmer about 30 minutes, until rice is cooked and chicken is done.

If you don't have a lid, foil does the job.

Stir in peas; cover and cook 5 more minutes.

The chicken is still in there.  It got covered up when I
stirred in the peas.

1 comment:

Sarah said...

Looks like a yummy way to make chicken - especially with beef being so expensive these days. And my kids LOVE rice, so I can't go wrong there. :)

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