Pollo con Arroz

Pollo con Arroz

Pollo con Arroz (or chicken with rice) is the ultimate comfort food. It’s hard to believe such a simple recipe can have such flavorful results. It’s an added bonus that it’s easy to prepare. This recipe is slightly adapted from the one in Robb Walsh’s The Tex-Mex Cookbook.

Pollo con Arroz

3 pound whole chicken, cut up (or 3 – 4 large chicken breasts or use chicken thighs)
1/4 cup canola oil
1 cup white rice
1/2 onion, chopped
1 clover garlic, minced
1 can No Salt Added tomato sauce
1 teaspoon kosher salt, or to taste
1 teaspoon black pepper, or to taste

Rinse the chicken and then pat dry with paper towels. Heat the oil in a large pan over medium-high heat. Cook the chicken, turning with tongs, until browned on both sides. Remove the browned chicken to a plate and set aside. Add the rice, onion, and garlic to the pan. Stir constantly until the onion is soft and the rice is golden, about 5 minutes. Stir in the tomato sauce, and 2 1/2 cups of water. Season with kosher salt and pepper. Return the chicken to the pan. Bring the liquid to a slight boil, then reduce heat to low. Cover and simmer for 30 minutes or until most of the liquid is gone and the chicken and rice are done.

Chicken with Rice

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