Arroz con Pollo a la Mexicana
Chicken and rice is a classic Mexican dinner option. Serve alongside a bowl of chips and salsa for a real fiesta.
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Arroz con Pollo a la Mexicana
Directions
- In a medium bowl combine chicken, ground chile pepper, and salt; toss well to coat chicken. In an extra-large skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from skillet; set aside.
- In the same skillet heat the remaining 1 tablespoon oil. Add onion and carrots. Cook about 4 minutes or until onion and carrots begin to soften, stirring occasionally. Push onion mixture to one side of the skillet; add garlic and cook for 20 seconds, stirring garlic constantly. Stir together onion mixture and garlic.
- Remove skillet from heat. Add wine to skillet, stirring to scrape up any crusty brown bits. Stir in Caldo or broth, salsa, and olives. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced by about half. Stir in cooked chicken, peas, and butter. Simmer for 2 minutes more, stirring several times. Remove from heat; if desired, stir in cilantro. Serve with Cheesy White Rice.
Cheesy White Rice
Nutrition Facts (Arroz con Pollo a la Mexicana)
- Per serving:
- 435 kcal ,
- 19 g fat
- (8 g sat. fat ,
- 4 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 84 mg chol. ,
- 990 mg sodium ,
- 36 g carb. ,
- 3 g fiber ,
- 5 g sugar ,
- 25 g pro.
Reviews (1)
KittyOmine
85 Days Ago
Maybe this meant to say to slice your carrots mandolin-thin, which I didn't. But I cut them as small and thin as I could with a knife. Still, they would not get tender so in the next to the last step I covered the dish and simmered for 3x as long as the recipe states. They were just too hard. Otherwise, great recipe which I will use again. I 3 star it for not being straight about the paper-thin carrots.