Lunches

Posted Wed, 02/02/05

 

Yesterday my husband Wilbert prepared his well-done Arroz con Pollo, so it was a lunch worth waiting for. There was nary a crumb remaining after the meal.

 

Arroz con Pollo (rice with chicken)

1 C white rice

Olive oil

2 TBS garlic, minced

1/2 C onion, diced

1 can (15 oz.) diced tomatoes with juice

2-1/4 C chicken broth

1 can (9.75 oz.) Swanson Chunk Chicken Breast

Salt & black pepper to taste

 

Using an electric skillet, sauté rice in olive oil until lightly browned. Stir in garlic and onion; cook until onion is soft. Pour in canned tomatoes with juice; add salt and black pepper to taste. Add chicken broth and chicken; mix well. Allow to simmer for fifteen to twenty minutes, or until the rice is fully cooked. Serve. Note: Be careful when adding "salt to taste" because canned tomatoes already have high sodium content. Variations: Substitute 1 cup of leftover cooked chicken (chopped) for the Swanson Chunk Chicken Breast; replace chicken stock with beer or top dish with whole pieces of cooked chicken, such as breasts, legs or thighs.

Today I went for something lighter: shredded ham and chicken deli meat stuffed into a spinach tortilla along with sliced green olives and mozzarella cheese.

 

*Archived Blog Post (Thu, 10/02/03): I've been under the weather the last few days, so yesterday for lunch Wilbert prepared Arroz con Pollo. The combination of rice and chicken is quite a comfort (akin to chicken noodle soup). Wilbert learned how to make the dish from his mother, Elva Alviso. He uses chicken broth for liquid with a dash of olive oil, minced onion and celery. The addition of tomatoes simply adds to the flavor. The chicken legs and thighs seem to swim in the juices. Divine!

 

Blog Tags: Mexico

 

Blog Tag Tags: Mexico; Poultry  Send a comment about this blog entrySend Comment >