Arroz Con Pollo – Cinco De Mayo Day

Last night Don made the greatest meal. It was so yummy! I am sharing it now because we were too busy enjoying it last night. Sorry!

  • 3 tbsp. olive oil
  • 3 chicken breasts, cut up
  • 3 chicken thighs, cut in half
  • 1/2 cup flour
  • pinch of salt
  • pinch of pepper
  • touch of paprika
  • 2 tbsp. oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 small red pepper, chopped
  • 2 cups long grain rice
  • 3 cups (approximately) chicken stock
  • 1 heaping tbsp. tomato paste
  • pinch of oregano
  • pinch of salt
  • 1 can of Juanita’s Foods Mole

Heat the oil in a large skillet and dredge the chicken pieces in the flour, salt, pepper and paprika. Dust the excess off and cook in the skillet to brown. Cook only enough on each side to brown. Remove with a slotted spoon and set aside.

Add the uncooked rice to the skillet and stir to coat with the oil.  Add more oil if necessary. Don’t stir too hard or it won’t brown. When starting to brown, gently stir so more of the rice will brown.

Add the onion and garlic, cooking for about 4-5 minutes so the onion softens.

Now place the chicken pieces on top of the rice. Add the stock, paste, salt and oregano and pour over the chicken.

Cover the skillet and reduce the heat to low. Cook for about 25-30 minutes, depending on the type of rice. Fluff the rice with a fork.

Heat the mole in a saucepan and after each portion set out, spoon the sauce over the top. This is so yummy.

If you feel so inclined, make a Mexican cocktail or pour a glass of wine and simply enjoy. thanks Don.

 

*Picture will follow when we serve some leftovers. As I said, it is YUMMY.

image_printPrint

Leave a Reply

Your email address will not be published.