by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
Many cultures around the world combine rice and meat into a one pan stove top or oven meal. This is my simplified
version of a Mexican recipe for Arroz con Pollo (rice with chicken) that will serve three to four people.
You’ll need:
Large stove top oven proof pan
6 chicken thighs or legs (you can remove the skin if you like)
1 cup of white rice
1 cup chicken broth or stock, water may be substituted
½ cup of water
½ cup each of chopped onion & bell pepper
1 cup of tomato salsa (mild or hot, your preference)
2 tablespoons of Taco seasoning
½ cup frozen peas and carrots or mixed veggies
Cilantro for garnish (optional)
Season the chicken with salt & pepper, brown in a few tablespoons of oil on medium high heat. Remove chicken and set aside, pour off all but a tablespoon of oil. Add the chopped veggies and sauté for a few minutes add the taco seasoning & rice, continue to stir the rice until it starts to become bright white and a bit brown then add the salsa. Scrap the bottom of the pan to loosen up any chicken bits. Mix well for about one minute. Add in the chicken stock or broth – it should cover the rice if not add water and bring to a full boil. Return the chicken by placing on top of the liquid and rice. Cover and reduce the heat to low or place in a preheated oven at 350 degrees for 30 minutes. Remove cover and sprinkle the frozen veggies on top and cover and continue cooking for ten minutes. Check the chicken for doneness – it may need a few more minutes.
Remove from heat and let set for ten minutes, the liquid will continue to absorb into the rice and serve with warm tortillas.