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
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!
Tags: Mexico;
Poultry
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