Arroz Con Pollo
I can pretty much guarantee you, 75% of people reading this blog have almost all the ingredients for this dish sitting at home right now.
This recipe was given to me by my friend Elaina almost 2 years ago. It’s beyond simple but looks complex enough to impress anyone eating it. Serve it with a side of crockpot black beans and you’ve got yourself a simple, cheap, and healthy meal!
Arroz Con Pollo
In a big saucepan or dutch oven, melt 1 stick of butter over medium heat. Add diced onions and celery and whatever other kinds of veggies you may want. Stir occasionally for about 5 minutes. Add 1-1.5 cups of uncooked rice to the butter and veggie mixture, and stir often until the rice begins to brown (toast).
Once the rice looks nice and toasty, add 1 can of diced tomatoes – stir. Add a few cups of chicken broth, a splash of cooking wine (if you have it), and some garlic. Add an uncooked chicken breast. Cover and cook on low for 10-25 minutes, stirring every few minutes.
Just before serving, use kitchen shears to cut the chicken in to pieces. Serve on tortillas with a side of black beans. Bon appetite!
This meal was made entirely out of stuff gleamed from my pantry (arborio rice (fancy rice that I bought 2 yrs ago to make risotto and have done absolutely nothing with), 1 can of tomatoes, onion), and fridge (half of a big chicken breast from a previous dinner, celery, garlic). The only thing we had to purchase was tortillas. I’ve been known to make my own, but the fresh ones from a local market are sooooooo much better. And you get 18 for $3.49.