Mexican Chicken-n-Rice / Pollo y Arroz Mexicano
Get ready for some of the most insanely rich and tasty Mexican rice you've ever had!
Today I'm showing you a classic one pot meal that'll have picky eaters coming back for second helpings.
I've a large clan so I doubled this recipe, with the added benefit of leftovers, much to my delight.
1 large fryer chicken, chopped into respective parts and wet brined
2c uncooked, long grain, white rice
4 medium tomatoes
1 medium white onion, cut in half
3 cloves of garlic
3c chicken broth or stock
1/4c bacon grease or other oil
1T salt, 1/2t achiote paste or ground annato, 1/2t cumin, 2t Mexican oregano, 1 Bay leaf
Preheat oven to 450°
Melt the bacon grease in a large deep skillet or enameled dutch oven, over med-high heat brown the chicken well, remove and set aside.
When the oven is up to temp roast the tomatoes, onion and garlic, remove and place in blender, add all seasonings except the Bay leaf, pulse a few times for a coarse blend.
In the pan you cooked the chicken in, add the rice and saute till golden.
Add the tomato puree, chicken broth and Bay leaf to the rice, stir well and taste, add salt as needed to make the flavors "POP!"
Now add in the chicken pieces and bring to a boil.
Lower heat to a simmer and cover, cook for half an hour.
Turn down heat to low, uncover and let sit for 10-15 minutes before serving.
You can cheat on this recipe with little effect on flavor.
Substitute a can of Rotel's Chili Fixins for the puree.
Also, this recipe can be veggied up by adding chunks of green chile, onion, bell pepper, zucchini, carrot, celery or whatever you enjoy.
The spiciness can be increased too if you like it hot.
Get ready for some of the most insanely rich and tasty Mexican rice you've ever had!
Today I'm showing you a classic one pot meal that'll have picky eaters coming back for second helpings.
I've a large clan so I doubled this recipe, with the added benefit of leftovers, much to my delight.
1 large fryer chicken, chopped into respective parts and wet brined
2c uncooked, long grain, white rice
4 medium tomatoes
1 medium white onion, cut in half
3 cloves of garlic
3c chicken broth or stock
1/4c bacon grease or other oil
1T salt, 1/2t achiote paste or ground annato, 1/2t cumin, 2t Mexican oregano, 1 Bay leaf
Preheat oven to 450°
Melt the bacon grease in a large deep skillet or enameled dutch oven, over med-high heat brown the chicken well, remove and set aside.
When the oven is up to temp roast the tomatoes, onion and garlic, remove and place in blender, add all seasonings except the Bay leaf, pulse a few times for a coarse blend.
In the pan you cooked the chicken in, add the rice and saute till golden.
Add the tomato puree, chicken broth and Bay leaf to the rice, stir well and taste, add salt as needed to make the flavors "POP!"
Now add in the chicken pieces and bring to a boil.
Lower heat to a simmer and cover, cook for half an hour.
Turn down heat to low, uncover and let sit for 10-15 minutes before serving.
You can cheat on this recipe with little effect on flavor.
Substitute a can of Rotel's Chili Fixins for the puree.
Also, this recipe can be veggied up by adding chunks of green chile, onion, bell pepper, zucchini, carrot, celery or whatever you enjoy.
The spiciness can be increased too if you like it hot.
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