Arroz con Pollo
Directions
- 1Cut the tomatoes into pieces.
- 2Slice half an onion.
- 3Chop fresh garlic.
- 4Add garlic and onion to boiling water for flavor.
- 5Add chicken pieces to the boiling water.
- 6Add chicken bouillon to the boiling water.
- 7Boil the chicken for about 20-25 minutes.
- 8Reserve the chicken broth and set the cooked chicken aside in a bowl.
- 9Dry the pot.
- 10Add avocado oil to the pot.
- 11Add rice to the pot.
- 12Add the sliced onion to the rice and sauté until toasted.
- 13Add ground comino to the rice and onion mixture, and sauté briefly.
- 14Add fresh chopped garlic and sauté quickly to avoid burning.
- 15Add about half a can of tomato sauce and sauté until it cooks down a bit.
- 16Add the chopped Roma tomatoes and sauté.
- 17Add 2 cups of the reserved chicken broth to the rice mixture.
- 18Season the rice with tomato bouillon, chicken bouillon, cumin, and pepper.
- 19Stir and taste to adjust seasoning.
- 20Add the cooked chicken pieces back into the pot.
- 21Add about 2 more cups of chicken broth to cover the chicken.
- 22Add cilantro on top of the mixture.
- 23Cover the pot with a lid and turn the heat to low.
- 24Cook for 18-20 minutes without lifting the lid.
- 25Shred the chicken and mix it back into the rice.
- 26Serve the arroz con pollo.
Ingredients
- chicken
- ground comino
- 0.5 onion
- tomatoes
- cilantro
- 0.5 can tomato sauce
- salt
- black pepper
- Knorr chicken bouillon
- Knorr tomato bouillon
- 0.75 cup Basmati rice
- fresh garlic
- avocado oil
Equipment
potknifecutting boardtongsmeasuring cupspatulalid
Tips
- When almost done sautéing the rice and onion, add ground comino and sauté quickly to expand its flavor.
- Add fresh chopped garlic at the end of sautéing rice, onion, and comino to prevent it from burning.
- Taste the mixture while seasoning to adjust to your preference.
- Add cilantro on top just before putting the lid on to add another layer of flavor.
- Do not look at the rice while it's cooking for about 18-20 minutes.
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