Arroz Con Pollo

Page 389

Cuisine: Mexican | Course Type: Main Courses

(1 review)

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For the tomatoes, substitute one 28-ounce can of diced tomatoes (I prefer Hunt's). Brown the chicken in the hot olive oil first. Remove the chicken, then saute the onions. Finally add the rest of the ingredients (including 1/4 tsp cumin), mix, and heat to boiling. Add the chicken and stir to cover the chicken with the sauce. Cook over low flame (so as not to burn). IMPORTANT: Periodically check the chicken and add water as needed to keep this dish FROM burning on the bottom. Ideally all of the liquid should be absorbed by the chicken and rice when done, and the meat/rice at the bottom of the pan should be just starting to brown. It's delicious!

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