Arroz con Pollo // Mexican style Chicken and Rice ❤️ #chicken #mexicanrice #rachelcookswithlove

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.

Remove skin from chicken thighs and cut chicken into pieces.

Brown rice in 1.5 tablespoons of canola oil until light golden, then set aside.

Heat a brazer and add 2 tablespoons of canola oil.

Sear chicken pieces in the hot oil without covering for about 6 minutes total, flipping halfway and seasoning with salt.

Add chopped onions, celery, green bell pepper, carrot, and serrano pepper to the chicken and sauté until onions are translucent.

Grind spices: 1 teaspoon whole cumin, 1 teaspoon peppercorns, and 3 garlic cloves, then add half a cup of water to combine.

Add one can of tomato sauce, 1 cup of canned tomatoes, and the ground spice mixture to the brazer.

Add 1.5 tablespoons of chicken bouillon and hot water, then simmer for 10 minutes.

Add diced medium russet potato to the mixture.

Stir in browned rice and cilantro, then simmer on low for 15-20 minutes until cooked.

Let sit for 10 minutes after cooking before serving.

Cooking Techniques

Equipment Needed

Spice Level: