On its own, this dish is a little bit bland. But we were trying to find a dish similar to what they serve in Miami at a restaurant called Pollo Tropical. This is not it but it was still really good. A much more Mexican flair than I expected. The original recipe calls for fresh parsley at the end also but I skipped that. This meal was also tasty heated up in the microwave for the following couple of days.
What made this dish great, was a copy cat sauce from Pollo Tropical or Chicken Kitchen which consists of the following. Just pour a bit of it over your Arroz con Pollo and dig in!
Mexican-Style Chicken and RIce
- Cuisine: German
Ingredients
- 4 skinless (boneless chicken breast halves)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 3 tablespoons vegetable oil
- 1 green bell pepper (chopped)
- 3/4 cup chopped onion
- 1 1/2 teaspoons minced garlic
- 1 cup long-grain white rice
- 1 can chicken broth (14.5 ounce)
- 1/2 cup white wine
- 1/8 teaspoon saffron
- 1 can stewed tomatoes (14.5 ounce)
Instructions
- Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
- Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
- Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
- Return chicken to the skillet, and cook to reheat.
- Serve with a few warm tortillas and curry sauce.
Notes
Curry Mustard Sauce 2 tbsp Light Mayonnaise 1 tsp Yellow Mustard 1/2 tsp Curry Powder 2 tbsp water Stir vigorously until water is well mixed into the mayo-mustard-curry mix. Add more or less water, depending on how “runny” you want the sauce to be. Curry is to taste!
[wpurp-searchable-recipe]Mexican-Style Chicken and RIce – – skinless (boneless chicken breast halves), salt, ground black pepper, paprika, vegetable oil, green bell pepper (chopped), chopped onion, minced garlic, long-grain white rice, can chicken broth (14.5 ounce), white wine, saffron, can stewed tomatoes (14.5 ounce), , Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.; Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.; Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.; Return chicken to the skillet, and cook to reheat.; Serve with a few warm tortillas and curry sauce.; ; – Curry Mustard Sauce 2 tbsp Light Mayonnaise 1 tsp Yellow Mustard 1/2 tsp Curry Powder 2 tbsp water Stir vigorously until water is well mixed into the mayo-mustard-curry mix. Add more or less water, depending on how "runny" you want the sauce to be. Curry is to taste! – German – Uncategorized[/wpurp-searchable-recipe]
