As I am sure you are all aware that Don is the “Chef of Chefs” and this dish is beyond anything. Arroz Con Pollo has always been my favourite Mexican dish and boy oh boy did he do it up right. This is now on our list for ‘do agains’.
- 2 cups uncooked instant rice
- 3 skinless chicken breasts, slice in half lengthwise, then in thirds
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 1/2 tsp salt
- 3/4 box of chicken broth (about 26 oz.)
- 1 8 oz. can tomato sauce
- 3/4 jar of garlic Classico sauce (secret ingredient here)
- 1/2 finely chopped onion
- 1/4 cup loosely chopped fresh parley
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 3/4 cup Mozzarella cheese
- 3/4 cup Cheddar cheese
Preheat oven to 350 degrees.
Spray a 13 x 9 baking dish with cooking spray (even a 14 x 10 Le Creuset casserole dish works well).
Add the rice to the baking dish. Sprinkle both sides of the chicken with garlic powder, salt and pepper and place evenly over the rice.
In a large bowl, combine the broth, tomato sauce, Classico sauce, onion, parsley, chili and cumin, stirring until well combined. Spoon over the chicken and rice, making sure to cover it all.
Cover with foil and bake until thermometer reads 165 degrees (about 60-70 minutes). Remove the foil, and sprinkle the cheeses over the surface. Bake uncovered until the cheese has melted and is starting to show a dark caramelized colour. this will take about 7 minutes.
Let stand a few minutes and serve.
I promise you, you will roll your eyes in pure delight.