Chef Roger's Recipes

ARROZ CON POLLO

SERVINGS: 6

INGREDIENTS:

1 CUP BROWN RICE UNCOOKED

½ LB DICED ONIONS

1 CUP WATER

1 TBSP SALT 1 TBSP PEPPER

1 TBSP GARLIC POWDER

1 TBSP CUMIN

½ LB DICED GREEN BELL PEPPER

1 TBSP MINCED GARLIC

PINCH DRIED OREGANO LEAVES

¾ CUP CANNED DICED TOMATOES

1 CUP CHICKEN BROTH

2 LBS CHICKEN BREAST BONELESS CUT IN STRIPS


DIRECTIONS:

1. COMBINE BROWN RICE AND WATER IN A LARGE STOCKPOT. HEAT ON MEDIUM-HIGH HEAT TO A ROLLING BOIL.

2. COVER AND REDUCE HEAT TO MEDIUM. COOK ABOUT 20-30 MINUTES. STIR, COVER, AND COOK AN ADDITIONAL 10 MINUTES OVER LOW HEAT UNTIL WATER IS ABSORBED. FLUFF THE RICE GENTLY WITH A FORK.

3. IN A BOWL COMBINE SEASONING: SALT, BLACK PEPPER, GARLIC POWDER, AND CUMIN.

4. SPRINKLE CHICKEN WITH ½ OF THE SEASONING MIXTURE. RESERVE THE REMAINING SEASONING MIXTURE FOR STEP 9.

5. LINE SHEET PANS WITH PARCHMENT PAPER AND LIGHTLY COAT WITH NONSTICK COOKING SPRAY. PLACE CHICKEN ON SHEET PANS.

6. ROAST FOR 12-15 MINUTES.

7. WHILE CHICKEN IS COOKING, SPRAY A LARGE PAN WITH NONSTICK COOKING SPRAY.

8. SAUTE ONION AND PEPPERS UNTIL TENDER. STIR FREQUENTLY.

9. ADD FRESH GARLIC, OREGANO, TOMATOES, AND THE REMAINING SEASONING MIXTURE TO THE VEGETABLES. COOK FOR 15 MORE MINUTES, STIRRING FREQUENTLY.

10. ADD CHICKEN BROTH AND BRING TO BOIL.

11. ADD COOKED RICE, STIR WELL AND COVER. COOK FOR 20-25 MINUTES. STIR OCCASIONALLY.

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