Arroz Con Pollo
Prep time
Cook time
Total time
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!
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2016/11/22/arroz-con-pollo/