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spanish pollo arroz (spanish chicken & rice)

(1 rating)
dawn01 avatar
Recipe by
Dawn Whitted
@dawn01
Spearfish, SD

There is a local Mexican Restaurant in my little town that gave me the idea for this recipe. It is not a traditional Spanish meal but my interpretation. If you serve this with Beef Chimichangas it allows for both beef and chicken entrees to choose from at the dinner table.

►
(1 rating)
yield 6 -8
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For spanish pollo arroz (spanish chicken & rice)

  • 4 c
    water
  • 3 lg
    chicken breasts, whole
  • 1 lg
    yellow onion, peeled and quartered
  • 1 lg
    lime, halved
  • 2 clove
    garlic, peeled
  • 1 Tbsp
    cumin
  • 1 tsp
    black pepper
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1/2 tsp
    salt
  • FOR THE RICE:
  • 2 Tbsp
    canola oil
  • 1 lg
    jalapeno, fresh or bell pepper
  • 1 md
    yellow onion, diced
  • 2 c
    rice, instant
  • 1 clove
    garlic, minced
  • 1/4 c
    salsa
  • 2 c
    seasoned chicken stock
  • 1 tsp
    cumin or taco seasoning
  • 1 tsp
    dried cilantro *fresh works too*
  • 1 c
    mexican blend shredded cheese

How To Make spanish pollo arroz (spanish chicken & rice)

  • 1
    Bring 4C water to a boil and add 3-4 large chicken breasts with bone in. This will render the most flavor for the stock you will be using later. Add onion, lime, cumin, black pepper & garlic cloves. Let simmer for 20- 30 minutes. Remove chicken from stock and set aside to let cool enough to handle. Strain stock and reserve 2 C for rice. Freeze the rest for another time. I use it in chicken tortilla soup.
  • 2
    Dice 1 small onion, 1 jalepeno, 1 garlic clove & add to 2qt saucepan add 2T vegetable oil & rice. saute to begin browning slightly 5 minutes.
  • 3
    Add reserved seasoned chicken stock, cumin, cilantro, salsa and mushrooms diced into larger bite size chunks. Then add 1/2 can sliced black olives, gently stir and place lid on rice to let steep until finished. 5-10 minutes.
  • 4
    Place hot rice into serving bowl, top with shredded cheese and finally the remaining olives and let the cheese melt about 2-3 minutes. This makes a beautiful serving presentation garnish with fresh cilantro.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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