Pollo y Arroz Mexicana
Mexican Chicken and Rice
A deeply satisfying dish of flavorful tender chicken atop a bed of rich and sumptuous yellow rice.
This is a recipe I've tried several ways of getting the best flavor from, and I've settled on the easiest recipe.
First, I've cooked the chicken several ways, smoked, grilled, smoked and grilled, fried on the griddle and pan fried.
And I've settled on pan fried, and fried in the pan you're finishing the cook in is the way to go.
That way you lose none of the flavor from the drippings.
Note: You ideally need a large and deep skillet, dutch oven, stockpot or other stove top safe cooking container.
I'm using a 13" extra deep skillet and a 6 quart stock pot, as I need to make two batches to feed my hungry horde, and still have some of my beloved leftovers.
2 or more per person, Chicken thighs, skin-on and bone-in for the most flavor
2c long grained white Rice, 1lb uncooked
3c White or yellow onion, coarsely chopped
3c Bell pepper, coarsely chopped
1 heaping Tablespoon, Garlic, minced
3c Chicken broth
Rotel, 1 10oz can
Green chiles, diced, 1 4oz can, or 1/2c fresh
Various herbs and spices
.
I make a spice blend depending on the flavor profile desired.
Today I used,
1/2c Lawry's Seasoned Salt
1/4c each granulated garlic and onion
1/8c Black pepper
2T Cumin
Put the chicken in a bag with the spices and coat evenly
Into your pan add 1/8c cooking oil, I prefer to use bacon grease.
Over med-high heat gets some good color on both sides of the chicken.
Set chicken aside in a bowl to catch all those flavorful juices that you don't want to lose.
Into this skillet full of concentrated savory fat add your rice and onion to the pan and saute till the onion is just turning golden.
Now add the garlic and bell pepper and cook until the garlic is fragrant.
Into this pour the chicken broth, Rotel and green chiles.
For spices I added some annato, salt, cumin and Mexican oregano.
Now it's time to add the chicken back.
Be sure to dunk the chicken, helps to add it's spices to the rice.
And don't forget to dump the juices from the bowl into the pan too.
Bring to a boil, reduce heat to a simmer, cover and cook for 30 minutes.
Uncover and continue to cook for 10 more minutes.
If you do this right you'll get a very tasty Socarrat crust on the bottom just like a Paella. Yum!
Mexican Chicken and Rice
A deeply satisfying dish of flavorful tender chicken atop a bed of rich and sumptuous yellow rice.
This is a recipe I've tried several ways of getting the best flavor from, and I've settled on the easiest recipe.
First, I've cooked the chicken several ways, smoked, grilled, smoked and grilled, fried on the griddle and pan fried.
And I've settled on pan fried, and fried in the pan you're finishing the cook in is the way to go.
That way you lose none of the flavor from the drippings.
Note: You ideally need a large and deep skillet, dutch oven, stockpot or other stove top safe cooking container.
I'm using a 13" extra deep skillet and a 6 quart stock pot, as I need to make two batches to feed my hungry horde, and still have some of my beloved leftovers.
2 or more per person, Chicken thighs, skin-on and bone-in for the most flavor
2c long grained white Rice, 1lb uncooked
3c White or yellow onion, coarsely chopped
3c Bell pepper, coarsely chopped
1 heaping Tablespoon, Garlic, minced
3c Chicken broth
Rotel, 1 10oz can
Green chiles, diced, 1 4oz can, or 1/2c fresh
Various herbs and spices
.
I make a spice blend depending on the flavor profile desired.
Today I used,
1/2c Lawry's Seasoned Salt
1/4c each granulated garlic and onion
1/8c Black pepper
2T Cumin
Put the chicken in a bag with the spices and coat evenly
Into your pan add 1/8c cooking oil, I prefer to use bacon grease.
Over med-high heat gets some good color on both sides of the chicken.
Set chicken aside in a bowl to catch all those flavorful juices that you don't want to lose.
Into this skillet full of concentrated savory fat add your rice and onion to the pan and saute till the onion is just turning golden.
Now add the garlic and bell pepper and cook until the garlic is fragrant.
Into this pour the chicken broth, Rotel and green chiles.
For spices I added some annato, salt, cumin and Mexican oregano.
Now it's time to add the chicken back.
Be sure to dunk the chicken, helps to add it's spices to the rice.
And don't forget to dump the juices from the bowl into the pan too.
Bring to a boil, reduce heat to a simmer, cover and cook for 30 minutes.
Uncover and continue to cook for 10 more minutes.
If you do this right you'll get a very tasty Socarrat crust on the bottom just like a Paella. Yum!
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