Wednesday, July 10, 2013

Arroz con Pollo & Vegetables

This dish is a quick, easy & one pot meal. I actually came across it on Pinterest featured from Choboni's recipes. I saw it's deliciousness and was intrigued by the ingredients. I went ahead and made a few adjustments, upping the vegetable intake and using a brown rice for increased nutrients, and was thoroughly satisfied, only wishing I had doubled it! This recipe can definitely be tweaked using ingredients you already have.

Arroz con Pollo 
& vegetables: serves 2

2 T Greek Yogurt
1 small Chicken breast, diced
1 tomato, diced
1 cup spinach, chopped
1 bell pepper, diced
1 T adobo chipotle sauce (for spice)
3 T tomoto paste
4 mushrooms, sliced
1 garlic clove, minced
1/2 onion, diced
dash of paprika
1 T coconut oil
salt & pepper
1/4 cup brown rice
1/2 cup water


  • Season chicken with salt a pepper, dice, & set aside. Heat coconut oil in a large pan over medium heat, add onion & bell pepper. A few minutes later add garlic, tomato & mushrooms. Cook vegetables until soft, about 8 minutes.  
  • In a separate bowl or measuring cup combine sauce: chipotle, tomato paste, & yogurt. Add to vegetable mixture.Toss in rice and pour in 1/2 cup rice. Then add chicken, combine mixture together, ensuring everything is coated.Cover & let simmer on low heat until the rice absorbs all the liquid, about 20-25 minutes. 
  • Toss spinach into mixture. Turn off heat & let sit for another 10 minutes, this part is crucial, really allows all the flavors to meld together, & ensure the rice is thoroughly cooked. Top with cilantro & serve.

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