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Wednesday, July 28, 2010

Arroz con Pollo

Arroz=Rice con=with Pollo=Chicken

This is your spanish lesson for today. Be sure to practice rolling your r's! =)

It sounds much more complicated than it really is. This is a staple dish. It's easy, cheap, filling and a very forgiving recipe. The recipe varies from family to family, and with that said I am sure to add lots of confusing you could use this or that kind of suggestions ;)

The basic Ingredients:
2 split chicken breasts
4 cups of Water or broth of your choice
1/4 cup of each: chopped celery, onion & carrot (Or a frozen bag of miropoix mix)
1 can of black beans
1 can of Garbanzo beans (Chick peas)
1 can of sweet whole kernel corn
2 cups of white rice
1 can of diced tomatoes (could use the kind with peppers or even just sub 1 cup of salsa)

Toppings: You can eat this nekked or top it with your fave schtuff! I top mine with sour creme, avacado slices, or sometimes salsa. I toss on some chopped cilantro for good measure.

Boil the chicken whole, or put it in the crock pot for 4-6 hours. Remove the chicken from the pot (reserve broth & miropoix) and allow to cool. Remove the skin and bones from the chicken and discard. No need for chicken bones in this dish! Shred the chicken and set aside.

Cook the 2 cups of rice in 2 cups of the reserved broth. Be sure to skim the fat off! Alternately you could cook the rice in water or fresh broth but that's just wasteful ;)

Once the rice is cooked drain the pot that you cooked your chicken in and be sure to reserve the miropoix mix and just a small bit of broth (Maybe 1/4 cup broth). Dump the chicken back into that pot, add the can of black beans and garbanzo beans, drained corn, the tomatoes and the cooked rice. Heat until warmed thru completely.
Serve with tortillas, or corn chips. Ole!

1 comment:

  1. Hey I love recipe blogs, thanks for commenting today!