Let's Make. . . Arroz con Pollo

Arroz con Pollo or Chicken with Rice is one of those dishes that has eleventy million permutations in the Latin American world. There is Spanish style, Mexican style, Puerto Rican style, etc. This here is Lainie style. It's a really wonderful one pot meal that is quick to make.

Arroz con Pollo

6 chicken breasts or 8 thighs, boneless, skinless
good quality olive oil
1 large onion, finely diced
3 cloves garlic, finely chopped
1 3.5 oz. jar capers, drained
1 14.5 oz can diced tomatoes, drained (I like Muir Glen fire roasted tomatoes)
1 bunch cilantro, stemmed and chopped
3 cups long grain white rice (I like Mahatma)
6 cups chicken stock (low fat canned or boxed broth is fine)
8 whole jalapenos (not a typo. . .trust me!), washed well
1/2 teaspoon ground cumin
salt & freshly ground pepper

Heat olive oil in a heavy bottomed pot that has a tight fitting lid.


Season chicken liberally with salt and pepper.

Sear the chicken on both sides, cooking it completely but make sure it is *just done* even a tiny bit pink in the center.

Remove the chicken from the pot and set aside.

Check out the beautiful fond. . . pure chicken-y goodness!

Add a little more olive oil and then add the diced onion. . .use the onion to scrape up any bits of caramelization from the bottom of the pot.

Once the onion is opaque and tender, turn up the heat and add the rice. Stirring constantly, fry the rice until the pieces are opaque and lightly golden. Add the garlic and saute very briefly to avoid scorching the garlic.

Add the chicken stock keeping in mind that it will bubble up like sizzling rice soup. Add the cilantro, tomatoes, capers, cumin, and jalapenos. Stir well and taste. Adjust salt and pepper keeping in mind that the degree of seasoning in the broth will be what flavors your rice. . don't be afraid of the salt and pepper! Bring to a simmer, reduce heat to low and cover. DO NOT raise the lid for 25 minutes. While you're waiting for the rice to cook, shred the chicken by hand.

Done!

Once the rice is done, carefully stir in the chicken and distribute all the ingredients together.

I like to serve this with pieces of fresh avocado, crema, refried beans and hot tortillas. I like to eat a piece of jalapeno with each bite! For those of you who do not like spice, keep in mind that the jalapenos remain intact and add definite flavor but no heat to the final dish.