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Arroz con Pollo

Arroz con pollo (Chicken with Rice) is a classic Mexican dish with many variations. This recipe, while delicious and satisfying, is very basic. Cooks are encouraged to experiment by adding chorizo, black olives or fresh jalapeños, and additional spices. Arroz con pollo makes a fine meal for family or guests. While not "quick and easy" by today's standards (meaning pop it in the microwave for five minutes), it comes together quickly with little fuss. If you've been wanting to add Tex-Mex to your repertoire, this is a good place to start.
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • 2 garlic cloves, minced
  • 1 cup long-grained white rice
  • 1/2 cup chopped onion
  • 1-1/2 cups canned crushed tomatoes
  • 4-ounce can chopped green chiles
  • 1 cup roasted jarred red pepper
  • 1-1/2 cups chicken broth
  • 1/4 cup chopped parsley
  • 1 rounded teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 10-ounce package of frozen peas or asparagus tips, thawed
Heat the oil in a large, heavy skillet. Sauté the garlic for a minute or so, and add chicken breasts to pan. Cook over medium-low heat, turning once, until browned, 5 or 6 minutes. Transfer the chicken to a plate, and set aside.

In the same skillet, combine rice and onion. Cook until the rice is translucent, about 2 minutes. Stir in tomatoes, green chiles, roasted red pepper, broth, parsley, oregano, chili powder, cumin and salt. Return chicken to skillet; cover and let simmer for 25 minutes.

Stir in the peas or asparagus and cook until heated through, about 5 minutes.

To serve, arrange chicken-rice mixture on a serving platter. Sprinkle with ground pepper to taste and garnish with avocado slices and lemon wedges.

Makes 4 servings.

Prep time: 15 minutes; Cooking time: 37 minutes; Total time: 52 minutes

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The serving dishes in our photograph are Fiesta dinnerware.
Kitchen tools you'll need: Dutch Ovens, Oval Platters, Skillets

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