Monday, September 17, 2012

Arroz Con Pollo with a Twist

I got inspired to make this dish because of my sister.   We were talking about recipes and meals she makes that I just love!!  I didn't have all of the ingredients for one of the dishes we discussed, so, I made a few modifications and came up with this. 
Arroz Con Pollo with a Twist


2 lbs boneless skinless chicken breasts (cut into 1 inch cubes)*
2 tablespoons extra virgin olive oil
2 large cloves of garlic, minced
2 cups rice (basmati)
1 cup green olives (coarsely chopped)
2 cups cilantro (coarsely chopped)
2 teaspoons orange zest
2 cups chicken stock*- click HERE for storage tips
2 tablespoons orange juice
2 packets sazon tropical goya (green or orange packet variety)
1/8 cup chopped pimiento
1/2 can of tomato paste

*I left the chicken breasts whole because I cut the recipe to 2 servings

Not in the photo: Chicken Stock & Orange Juice


Season the chicken with sea salt and ground black pepper.

In a large skillet over medium-high heat, heat the oil and brown the chicken.

Mince the garlic and zest 2 teaspoons of orange.  I used dried orange zest and ran it through a coffee grinder. 
Next, add the garlic and orange zest, saute for about 30 seconds.

Add the chicken stock, orange juice and tomato paste, bring to boil.

Chop the pimento and green olives. 

Mix in the rice, chopped olives, and pimiento, return to boil.

Reduce the head to medium-low, cover, and simmer until rice is cooked, about 30 minutes.

Garnish each serving with cilantro.

Listening to: The Weepies - Stars
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