Chicken and rice…a perfect match. Comfort food. My version is very Mexican-inspired. I make it more mild since having kids so they will eat it too, but my husband and I are always sure to have some pickled jalapeños, or rajas as I called them while living in Mexico one summer. I always have the ingredients on hand, and the whole family digs it, I hope you find it yummy too!
Arroz con Pollo
- 1 tablespoon fat of choice
- 1 small onion diced fine
- 1 tablespoon achiote optional, found in Mexican markets
- 1 pound boneless skinless chicken breasts or thighs, chopped into bite size pieces
- 4 cloves of garlic minced
- 1 cup white long grain rice
- 1 tablespoon Fiesta Chili Powder this is a salt-free seasoning found in most bulk spice sections
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt to taste
- 14 oz can tomato sauce tomato puree, or petite tomatoes (I puree a can of diced tomatoes with my immersion blender as my kids do not like big chunks of tomatoes)
- 1 1/4 cups chicken broth
- Garnish options: Grated cheese or Daiya shreds diced avocado,chopped tomatoes, pickled jalapeños, chopped cilantro, lime wedges, tortillas (I use brown rice tortillas, but use whatever your family enjoys!)
Heat oil in a large pan (with a tight fitting lid).
Saute onion for a couple of minutes to soften.
Stir in the achiote if you are using.
Add in the rice. You want the rice to start to toast a bit, this adds more flavor.
Add in the chicken, garlic, and spices, saute a few minutes more.
Stir in tomato sauce and chicken broth.
Give a good stir to mix well, and bring to a boil.
Cover, reduce heat, and simmer until the liquid is absorbed, about 15-20 minutes.
Serve with the garnishes!
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