I’d never made this dish before tonight, but I’d eaten it plenty of times so I had an idea of what goes into it. After about 10 seconds of browsing various recipes, I confirmed to myself that I knew what I was doing and I was off to the races. Therefore, this is a 100% original recipe! YAY ME!
Arroz con Pollo
approx. 2 lbs. boneless skinless chicken breast (2 full breasts)
2 tbsp. olive oil
1 bell pepper (any color), sliced
1 sweet onion (Walla Walla, for example), sliced
2 medium sized mild chili peppers (pasilla, anaheim), sliced
1 small can diced green chiles
2 cups long grain white rice
3 cups chicken stock
2 garlic cloves, grated or finely chopped
1 – 14.5 oz can diced tomatoes
1 tsp. ground cumin
1/2 tsp. chile powder
1/2 tsp. Mexican oregano
2 oz. grated cheddar cheese
salt & pepper to taste
a few tablespoons of fresh cilantro
a couple of chopped green onions
Cut the chicken into bite sized pieces and season with salt, pepper, cumin, chile powder and Mexican oregano. Heat 1 tbsp. of olive oil over medium high heat in a non stick skillet until it starts to ripple. Add the chicken and brown it on all sides. Once brown, remove it from the skillet. (It won’t be completely cooked.)
Wipe the pan with a paper towel, then add 1 tbsp. of olive oil. Once it’s hot, throw in the sliced onion, bell pepper, chili peppers and garlic. Season with salt and pepper and cook on medium heat until softened, about 5 minutes.
Add diced chiles, tomatoes, chicken stock and rice. Add the chicken back in and then add the stock. Stir well to combine.
Bring to a boil and then reduce the heat to low and simmer for 15-20 minutes, or until the rice is tender. Add more stock if it starts to get too dry and the rice still isn’t done.
Top with cheddar cheese and serve with chopped cilantro, green onion, sour cream and avocado.