Favorite Arroz Con Pollo (Spanish Chicken With Rice) |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a healthy family favorite. Fresh chicken is best, but in a pinch you can used frozen breast tenderloins. I use saffron rice from the health food store in place of white or brown rice. More flavor! Ingredients:
1 chicken (2 1/2 to 3 lbs, cut into pieces) |
2 garlic cloves, sliced |
1/2 teaspoon salt |
2 1/2 cups water |
1 cup rice |
2 tablespoons olive oil |
1/3 cup salsa |
1/2 teaspoon ground cumin |
1/4 teaspoon ground black pepper |
2 medium tomatoes, chopped |
1/2 cup black olives, sliced |
3 green onions, sliced |
Directions:
1. Simmer chicken, garlic, and salt in water 30 minutes.
2. Remove chicken, reserving 2 cups of the cooking liquid. De-bone and dice chicken. (chicken can be cooked and de-boned the night before.).
3. Saute rice in oil in skillet until golden. Stir in reserved cooking liquid, chicken, salsa, cumin, pepper, and an additional teaspoon of salt.
4. Bring to a boil, reduce heat, cover and simmer 15 minutes.
5. Layer top of skillet mixture with tomatoes, black olives, and green onions. Cover and continue cooking about 5 minutes, or until heated through.
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