Brown Arroz Con Pollo (Brown Rice With Chicken) |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
trying to use brown rice more and had some leftover bbq chicken from when i made 2 Beer Butt Chicken / Beer Can...this is what i came up with. modelled after my original arroz con pollo recipe except much easier! you dont have to use the exact same chicken parts that i used, just enough for 6 people...a store bought rotisserie chicken would work great! i have found that this is the best way to cook brown rice so its not mushy like oatmeal..thanks again PanNan!! Ingredients:
1 cup brown rice |
10 cups water |
2 teaspoons chicken bouillon |
1/2 red bell pepper, diced |
1/2 white onion, diced |
1 jalapeno, diced |
4 garlic cloves, minced |
1 tablespoon olive oil |
3 chicken breasts, cooked |
2 chicken thighs, cooked |
1 cup chicken broth |
1 (14 1/2 ounce) can diced tomatoes, with peppers |
2 teaspoons cumin |
1 teaspoon chili powder |
1 teaspoon cayenne |
1 (14 1/2 ounce) can pinto beans |
1 (6 ounce) can peas |
1/4 cup cilantro, chopped |
Directions:
1. bring 8 cups of water seasoned with boullion to a boil then add rice.
2. let boil for 30 minutes, drain and return to pot. cover and let steam for 15 minutes.
3. in the meantime chop veggies and pull chicken apart in chunks.
4. once the rice is in the steaming phase heat the beans and peas on low in separate pots til warm.
5. while thats going heat oil in large skillet with high walls or dutch oven & saute onions, peppers & garlic til soft.
6. add the chicken, chicken broth, canned tomatoes and all seasonings except cilantro and bring to a simmer for 5 minutes or until the chicken is heated through.
7. drain peas and beans and add to the pot.
8. stir in steamed rice when done, sprinkle with cilantro & let simmer until excess water is boiled off (if necessary).
|
|