Thursday, May 3, 2012

Skillet Arroz Con Pollo

Who loves Mexican food? I do! Of course I love authentic Mexican, but I also love the Americanized version, including the easy recipes that I can make myself.

And, given that Cinco de Mayo is this weekend, it is no wonder that I have had Mexican food on the brain.

So, last night, when I decided that I wasn't really in the mood for the chicken dish that we'd listed on the meal plan for dinner, it was not surprising that all of the recipes that were speaking to me were Mexican inspired.

And when I saw this one, I had to try it.  It was reminiscent of arroz con pollo that I make, and also similar to the crock pot Mexican chicken that my family likes (I'm happy to share either recipe if you'd like!).

The recipe was pretty simple to put together, too.

I started by sauteeing chicken breast, which I'd cut into chunks. I then added chopped onion to the skillet, and seasoned the whole thing with salt, garlic powder and cumin.

I then added chicken stock, salsa and a can of black beans. Once the liquid came to a boil, I added a cup of rice into the pan.

A quick stir, then I lowered the temperature, covered the whole thing, and then let it do its thing.

An hour later, dinner was ready.

The chicken was tender, the rice fully cooked and very flavorful, and the whole dish was delicious.

Daddy covered his in shredded cheese and a dollop of sour cream, which made it even yummier.

So if you are looking for a simple but delicious recipe for Cinco De Mayo this weekend, give this a try!

Salsafied Chicken and Rice
(slightly adapted from allrecipes)

1 tablespoon olive oil
1-2 pounds boneless skinless chicken breast, cut into chunks
1 onion, diced
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 can (14.5 ounces) chicken broth
1 jar (12 ounces) salsa (I used mild, you can use what you like)
1 can (15 ounce) black beans
1 cup long grain rice

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until just done. Add diced onion, salt, garlic powder and cumin and cook for another few minutes.
Pour chicken broth, salsa and beans into the skillet and bring to a boil.
Add rice, lower heat and cover.
Cook covered for an hour, until rice is done. Periodically check, and add more liquid (chicken broth or water) if it looks like it needs it.
Garnish with shredded cheese and sour cream, or other toppings as desired.


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