Arroz Con Pollo (Chicken With Rice)

"This is the way my grandmother made it. I make it this way all the time. It's good and delicious!!"
 
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Ready In:
50mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Season chicken breast with salt and pepper.
  • Brown chicken in skillet, 2-3 minutes on each side (with a little bit of oil in skillet so that it wont stick).
  • When it's chicken is browned, remove from skillet; set aside. Cut into pieces when cool enough.
  • In the same skillet, put shortening or Lard, let it melt. When melted, add green peppers and onion (use as little or as much as you like). Saute about 2 minutes.
  • Add rice. Fry rice until golden brown.
  • Add salt, pepper, cumin and minced garlic (or garlic powder, not garlic salt), be careful not to burn garlic.
  • Add chicken, toss to coat with seasonings.
  • Add hot water, slowly -- then add chicken bouillon and then tomato sauce. (don't have to use all of can, I usually use about 3/4 of the can).
  • Bring to a boil, reduce heat to a simmer and cover. DO NOT UNCOVER AT ALL UNTIL ALL OF THE WATER IS EVAPORATED. This is the secret!
  • When the water is just about evaporated, turn heat off and keep on stove until completely evaporated.
  • Remove from skillet into a serving dish and keep covered until ready to serve.
  • Serve with beans and homemade tortillas!
  • *On the seasonings, I don't normally measure, I just dash here and there to my taste. If not using garlic cloves, use garlic powder NOT garlic salt. You have to keep doing it until you get it perfect. I have been making this for about 25+ years and sometimes it comes out perfect, sometimes is still needs something! Keep practicing, you'll get it!

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Reviews

  1. Made this tonight and it was so tasty. Instead of cumin, I used oregano and added about 2 tsp of capers, but those were the only changes I made. The rice, however, was pretty mushy. I think maybe 1 1/2 c of water would be better. But we ate it all, just was it was. Thanks for the delicious recipe.
     
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Tweaks

  1. Made this tonight and it was so tasty. Instead of cumin, I used oregano and added about 2 tsp of capers, but those were the only changes I made. The rice, however, was pretty mushy. I think maybe 1 1/2 c of water would be better. But we ate it all, just was it was. Thanks for the delicious recipe.
     

RECIPE SUBMITTED BY

I just got married on 07/07/07!! I have lived in Fort Worth, Texas for about 7 years. I have lived in Austin, Corpus Christi and I'm originally from San Angelo, Texas. I love to cook for my family, friends and church. I love trying new recipes. I hope you enjoy the ones that I have posted. If not, please give me your input as to how to improve or any ideas that you might have.
 
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