Arroz con Pollo, Caribbean Style

Previously I posted a recipe for a Mexican restaurant style Arroz con Pollo, but today I want to share a different type of Arroz con Pollo. This recipe is for a rice and chicken dish with Caribbean flair. Simply seasoned yet bountiful with flavorful ingredients, this hearty meal satisfies a healthy hunger. With a little preparation and initial cooking effort, the remainder of this dish cooks without fuss, making it a good recipe for busy lives. I find this dish a great way to enjoy the taste of the Caribbean any time… without the hassle of an airport!

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Prep time: 25 mins

Cook time: 35 mins

Total time: 1 hour

Serves: 2

Ingredients

10 - 12 oz chicken breast, thinly sliced across the grain
¼ cup flour
3 tbsp canola oil, divided
½ cup red pepper, diced
¾ cup yellow onion, diced
½ cup celery, diced
½ cup carrot, diced
6 - 8 cherry tomatoes, halved
2 tbsp jalapeno, diced
1 tbsp garlic, minced
juice and zest of lime
¼ cup sliced green olives with pimentos
½ tsp salt, divided
½ tsp freshly cracked black pepper, divided
¾ tsp ground cumin
1 tsp Mexican oregano
1 cup white rice
1 cup chicken broth
1 cup water
2 tbsp cilantro, roughly chopped (optional)
2 small Thai chilis, thinly sliced (optional)

Instructions

Mix half the salt and pepper with the flour.
Dredge the chicken pieces through the flour and shake off excess.
Heat half the oil in a large skillet with a cover over Medium/Medium-High heat.
Cook the chicken pieces for 2 - 3 minutes on each side until lightly browned. Be careful to not crowd the pan.
Remove cooked chicken pieces to a wire rack and cover with foil.
Add the remaining oil to the skillet.
When the oil shimmers, add the diced carrot and cook for a minute.
Add the celery and cook for a minute.
Add the onion and cook for 2 minutes.
Add the red pepper and cook for 2 minutes.
Add the garlic and jalapeno, cooking for 30 seconds.
Add the remaining salt and pepper, cumin and oregano, stirring to combine.
Add the rice, stirring gently to incorporate.
Add the lime juice, lime zest, tomatoes, olives, broth and water, bringing to a strong simmer.
Nestle the chicken into the rice and vegetable mixture.
Cover and reduce the heat to a low simmer, cooking for 25 minutes or until the rice absorbs the liquid.
Once the rice has absorbed the liquid and is tender, remove from the heat and plate.
Garnish with chopped cilantro and chilis, if desired.

Nutrition Information

Calories: 690 Fat: 30g Saturated fat: 4g Unsaturated fat: 24g Trans fat: 0g Carbohydrates: 42g Sugar: 12g Sodium: 1020mg Fiber: 7g Protein: 60g Cholesterol: 102mg

Mix half the salt and pepper with the flour. Dredge the chicken pieces through the flour and shake off excess. Heat half the oil in a large skillet with a cover over Medium/Medium-High heat. Cook the chicken pieces for 2 – 3 minutes on each side until lightly browned. Be careful to not crowd the pan.

Remove cooked chicken pieces and cover with foil. Add the remaining oil to the skillet. When the oil shimmers, add the diced carrot and cook for a minute. Add the celery and cook for a minute.

Add the onion and cook for 2 minutes.

Add the red pepper and cook for 2 minutes.

Add the garlic and jalapeno, cooking for 30 seconds. Add the remaining salt and pepper, cumin and oregano, stirring to combine. Add the rice, stirring gently to incorporate.