February 4, 2010

Arroz Con Pollo


This recipe isn’t in the least bit authentic, but we enjoy it nonetheless. 

When our daughter was younger, we would have friends over and cook together.  One of my friends of South American birth, cooked a similar dish for us to enjoy.  I experimented with the ingredients the next time I made it and came up with the recipe below.


1-2 cups chopped leftover cooked chicken (roasted, sautéed, boiled, whatever you have on hand as long as it is a neutral flavor)

1 cup cooked rice (this can also be leftover, use white or brown based on your preference)

2-3 T. coconut oil (if you do not have it, use olive oil, but the coconut oil adds a really great flavor to this dish.)

1/2 cup chopped green onions, or one small onion chopped

2 carrots chopped

1 bell pepper chopped

2 cloves garlic minced

1/2-1 cup peas (we use a full cup because we like to add a lot of veggies to this dish)

Tony’s seasoning or salt and pepper and/or cayenne papper

Serve with sour cream, pickled jalapeños, and salsa or salsa verde as topping options.


In a large skilled or pot heat the coconut oil.  Sauté the vegetables until they are tender.  Add the chicken and heat.  Remove skillet from the burner and add the rice.  Taste and season to your liking.  We like the taste of Tony’s  as preferred to salt and pepper for this dish.  Our daughter enjoys hers with plain sour cream.  Hubby and I like to spice it up with the jalapeños we canned this summer and salsas.

With any of the ingredients listed, add more if you like or add less if you do not have enough on hand.  This dish takes just a few minutes to make if you already have the chicken and the rice prepared.  If you make the chicken and white rice, you’ll be looking at around 25 minutes start to finish. 

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