14 August 2011

Simple & Delicious: Arroz con Pollo

As always, the What is dedicated to presenting you with colorful ideas for everyday life. Many of our ideas are food-related, because we love food. Learning how to cook for yourself now that you no longer have your mom or your meal plan to provide your meals can seem like a daunting task. We at the What are here to show you that cooking can be fun, easy, and rewarding by offering up recipes like this from our personal cookbooks. As is the case with most of our recipe-based ideas, this one is simple and delicious, just like us.

Arroz con Pollo

Arroz con pollo (rice with chicken) is one of my favorite dishes. Growing up with Puerto Rican neighbors, block parties would often have this delicious staple. Over the years I have had many, many variations of this Latin American meal and this particular style is one of my favorites. As is the case with many meals I prepare, this is the result of a little bit of research and a lot of experimentation in the kitchen.

Chicken Thighs
1 can diced tomatoes
1 clove garlic, minced
Roughly 1/4 cup yellow onion, chopped
Chicken stock

  1. Prepare the rice according to the directions on the package. Replace half of the water that is called for with chicken stock or chicken broth. Season liberally with paprika and add dashes of oregano, cilantro, cumin, and freshly ground black pepper.
  2.   Mix about a cup of flour with paprika, oregano, cilantro, cumin, and pepper. As with the rice, use a hefty amount of paprika with a bit less of the other spices. Mix this in a small bowl and use it to dredge (coat) the chicken.
  3. Drizzle a skillet with EVOO over medium heat. Add your dredged chicken and cook until done.
  4. Once the chicken is done, put it on a plate and cover with aluminum foil.
  5. Add your onions and garlic to the skillet and cook until browned.
  6. Cut or shred the chicken into smaller pieces and add it to the skillet with the onions and garlic. Top with tomato juice from the can of diced tomatoes and a little more paprika.
  7. When the rice is done, stir in the diced tomatoes and everything from the skillet. Mix well and serve hot!

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