Dinner · Poultry · Recipes · RECIPES

Arroz Con Pollo

SONY DSCAt least 2-3 times a week, I like to cook a quick and easy dinner, so I can free up my time for other tasks I enjoy…besides cooking! We often make something simple like a big green salad, pizza, or chicken and rice. Chicken and rice is great, because it keeps really well for lunch the following day.

Sometimes though, the flavors can be a bit monotonous, so it’s nice to shake things up a bit. …. So I’ll add a little spice, herbs, or some fresh veggies to jazz it up; but because Grey is a fan of Asian flavors, it usually ends up being some sort of stir-fry.SONY DSCA few nights ago, I decided to put a Latin spin on our plain ‘ol chicken and rice. So we had—arroz con pollo. 😉 I don’t speak Spanish by the way. I just like saying it…arroz con pollo. Those double “r’s are so fun. Go ahead try it. Arrrrrrroz con pollo! Haha. Anyways... I hope you enjoy our spin on this classic dish.SONY DSC

Happy Wednesday! Feliz Miércoles!

Love, Grey & Brianna

Arroz con Pollo


2 chicken breasts, cut in half length wise.

Salt and pepper

2 tbsp. butter

1 cup of brown rice

1 cup of pico de gallo

1 cup of chicken stock

½ jalepeno, halved, ribs & seeds removed

½ cup white wine

½ tsp ground cumin

½ tsp dried oregano

chopped fresh cilantro for garnish


Dry both sides of each chicken half with a paper towel. Season with salt and pepper. Set aside. Melt butter in a large skillet over medium-high heat; add the chicken and cook for a few minutes on each side to brown. Stir in rice and cook for 5 minutes more. Finely chop up the jalepeno. Stir in pico de gallo, broth, wine, cumin, oregano, and jalepeno; reduce heat and simmer, covered, for 20 minutes, or until the rice has absorbed the majority of the liquid. Remove from heat and let stand for 5 minutes. Sprinkle with cilantro and serve. 


One thought on “Arroz Con Pollo

  1. this sounds yummy.I will try it next week. But tonight I’m going to make Birria, another Mexican dish. Btw, your pico de gallo sounds good too.

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