Name: Arroz Con Pollo
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Cuisine: latin-american
Ingredients: 1/2 cup cooking oil; 1 teaspoon minced garlic; 1/2 yellow onion, chopped; 5 Roma tomatoes, chopped; 3 carrots, diced; 2 stalks celery, chopped; 1 red bell pepper, chopped; 1 teaspoon ground cumin; 1 teaspoon dried oregano; Salt; 4 cups cooked shredded chicken; 1 cup pitted green olives; 1 tablespoon capers; 3 teaspoons achiote seasoning; 6 cups cooked white rice; 2 cups frozen green peas; 1/2 chopped fresh cilantro; Tomato and avocado wedges, for garnish; Coleslaw and potato chips, for serving

Directions

Heat a medium pot over medium heat and add the oil. Add the garlic and onions and saute for about 1 minute to infuse the oil. Add the tomatoes, carrots, celery and peppers. Then add the cumin, oregano and 1 tablespoon salt. Saute until the carrots are tender, about 5 minutes. Add 1 1/2 cups water, cover the pot and cook until the mixture develops into a sauce, about 15 minutes. Add the shredded chicken, olives, capers and achiote seasoning and stir well. Continue cooking to meld the flavors, about 10 minutes. Add the rice and fluff with a fork. Add the peas and cilantro and warm through. Garnish with tomato and avocado wedges. Serve with a vinaigrette-dressed coleslaw and potato chips.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of República Empanadas, Phoenix, AZ

Arroz Con Pollo

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