How to make Arroz con pollo Mexican Chicken with Rice

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

Heat about 1 tablespoon of oil in a skillet over medium heat.

Add 2 cups of rice to the skillet and brown it for about 10 minutes until it turns light golden brown.

Transfer the browned rice to another bowl.

Add another tablespoon of oil to the skillet and place the chicken in it.

Sear the chicken for about 3 minutes on each side until it releases easily from the skillet.

Move the chicken to the side and add 1/4 cup of diced celery to the skillet.

Sauté the celery for about a minute until it softens.

Add 1/4 cup of diced onion and sauté until translucent.

Add 1.5 cloves of minced garlic and sauté for just a few seconds, being careful not to burn it.

Add 1/2 cup of crushed tomatoes, stirring in about two-thirds of it.

Return the browned rice to the skillet and add half of the salt and 1 tablespoon of chicken flavored bouillon.

Pour in 4 cups of chicken stock and stir gently.

Add the remaining crushed tomatoes and taste the broth to adjust seasoning if necessary.

Bring the mixture to a boil, then cover the skillet and reduce heat to low.

Set a timer for 20 minutes and let it cook without uncovering.

After 20 minutes, leave the dish covered and let it rest for an additional 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: