Arroz con Pollo

Here is another popular recipe at my place. Guests that enjoy this dish regularly ask for the recipe – so now I am sharing it with you! This recipe makes a healthy portion of arroz con pollo goodness, but don’t panic. It has plenty of vegetables to round out the dish nicely. Like every arroz con pollo dish you have ever had in a restaurant, this one is simply my take on it and I believe it works well. Give it a try and then you can let me know how it worked for you!

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Arroz Con Pollo

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 1

Ingredients

½ lb chicken breast or tenders, cut into bite sized pieces
½ bell pepper, julienned
½ medium onion, julienned
1 carrot, sliced into thin rounds
2 oz fresh mushrooms, quartered
1 tsp garlic, minced
1 tsp ground cumin
1 tsp dried oregano
1 tsp dried cilantro
1 tbsp of La Victoria Fire Roasted Diced Jalapenos, hot
½ cup of La Victoria red taco sauce, medium orLa Victoria salsa brava, hot
⅓ cup of chicken broth
2 tbsp vegetable oil
Salt and pepper to taste

Slurry (for thickening the sauce)

2 tsp cornstarch
½ cup of cold water
1 - 1½ cups of cooked white rice (kept hot to melt the cheese!)
⅔ cup of monterey jack or pepper jack cheese, shredded
½ fresh jalapeno, diced
1½ oz silver tequila (optional)
Cotija cheese crumbles (optional)
Lime wedges (optional)
Fresh cilantro (optional)

Instructions

Heat the oil in large skillet over medium/medium high heat.
Add the chicken and salt and pepper as desired.
Cook the chicken until lightly browned and no longer pink, approximately 4 - 5 minutes.
Add the spices and the chicken broth.
Scrape up the fond (brown bits on the bottom) and heat to bubbling.
Add the taco sauce, diced jalapenos and garlic to the bubbling mixture and stir to combine well.
Add the vegetables and cook until tender, approximately 3 - 4 minutes.
Add slurry to thicken the sauce, adding broth or water (or tequila) if sauce is too thick.
To serve, place hot white rice on plate, cover with ⅔ of the shredded cheese and then chicken/vegetable mixture.
Sprinkle with remaining cheese and cotija crumbles.
Garnish with diced jalapeno, cilantro and lime as desired.

Notes

You can serve this dish with tortillas on the side, although I rarely feel the need for the extra carbs!

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Heat the oil in large skillet over medium/medium high heat. Add the chicken and salt and pepper as desired.

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Cook the chicken until lightly browned and no longer pink, approximately 4 – 5 minutes.

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Add the spices and the chicken broth. Scrape up the fond (brown bits on the bottom) and heat to bubbling.

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Add the taco sauce, diced jalapenos and garlic to the bubbling mixture and stir to combine well. Add the vegetables and cook until tender, approximately 3 – 4 minutes.

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Add slurry to thicken the sauce, adding broth or water (or tequila) if sauce is too thick. To serve, place hot white rice on plate, cover with 2/3 of the shredded cheese and then chicken/vegetable mixture.