Arroz con Pollo
- 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.
Ready in: 52 MinDutch Ovens, Oval Platters, Skillets