Tastes Like Chicken
Ok, folks. It's time to decompress from the holidays. Did any of you get some good cooking gadgets for Christmas, which you can now use for 2019?
Arroz con Pollo is a perfect cold weather dish. I enjoy finding bags of the fresh-frozen black-eyed peas at my local grocery store here in Texas, cooking, and serving along with the main course. Our recipe for Plain and Simple Black-eyed Peas is really good.
Enjoy this Texas Cooking recipe and have a great week!
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Arroz con pollo (Chicken with Rice) is a classic Mexican dish with many variations. This recipe, while delicious and satisfying, is very basic.
- 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.
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.
More: Tortilla Soup
Lone Star List
Here are 10 things that caught my eye this week!
- Homesick Texan: Borracho Black-eyed Peas recipe
- Texas Highways: Find History and Romance on the Bridges of McLennan County - Starting in 1870, bridges across the Brazos River drove Waco commerce.
- Texas Monthly: The Texanhood of George H. W. Bush.
- MySA: San Antonio restaurant looking for 'taco bandits' who dined and dashed without paying their $27 bill.
- Sweet Bake Life: King Ranch Casserole (made with turkey!)
- NYT Food: How to eat in 2019 - Alison Roman wants you to spend less time in the kitchen and more time at the table.
- Houston Chronicle: How to eat your way through Houston in 24 hours.
- Marfa Public Radio: Fundraiser for Balmorhea Pool Repairs Raises $651K So Far, also - MArfa Public Radio gets a new transmitter!
- Fearless Captivations: What I Read: My Books of 2018.
- NBC News Florida men arrested for allegedly stealing $500,000 of tequila on New Year's Eve
New Cookbooks We're Reading
- At Last! Texas BBQ, Small Town to Downtown
by Wyatt McSpadden [Great Pictures!]
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
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