Pollo con ArrozPosted: March 6, 2014
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.