Arroz con pollo (Mexican chicken with rice)
Prep:
20 mins
Cook:
20 mins
Tasty Mexican dish with lots of veg making it perfect for a family dinner. This is also a one pot dish which makes washing up a lot easier!
4 to 6 chicken breasts – chopped into chunks
1 tablespoons olive oil
1 large carrot - peeled and chopped
1 large garlic clove - peeled and crushed
1 small onion - sliced
½ tsp ground cumin
400g tin chopped tomatoes
250g white rice
500ml chicken stock
1 ½ tsp salt
Black ground pepper
125g frozen green peas
Place a large, heavy-based saucepan or frying pan on the stove – turn onto a medium heat and then add the oil.
Brown the chicken in batches (not all together or they will start to stew!) remove and set aside on a plate.
Reduce the heat in the same saucepan and add the onion, garlic and carrot and cook until soft which will take about three to four minutes. Add the tomatoes, stock, cumin, rice, salt and pepper (we suggest adding a little salt and pepper to start and to check seasoning later – you can’t taste at this stage as pan has had raw chicken in it).
Bring to a boil then reduce to a low simmer. Place chicken pieces back in the pan neatly, and cover allowing to simmer on low heat.
Once the rice is nearly ready - about 20 minutes - turn off heat. Check the seasoning and sprinkle with peas and cover tightly.
Serve immediately.
Serves
4 - 6
Preparation Time
20 minutes
Cooking Time
20 minutes
Main ingredients
Chicken, Vegetables, Rice
Recipe Type
Dinner, Easy, Family Dinners, One Pot
Cuisine
Mexican
Special Info
Nut free, Egg free, Pregnant Mums, Dairy free
Level of Difficulty
Easy
You may alternatively use 4 chicken thighs and 4 chicken legs – although more cooking time will be required at browing stage and rice stage.
If you would like a saucier dish try using two tins of tomatoes as opposed to one.
Our Recipe Tester suggests to maybe add some sundried tomato paste or fresh herbs for extra flavour.
