arroz con pollo poblano

Name: Arroz con Pollo Poblano
Prep time: 45 min
Cook time: 25 min
Yield: 3
Cuisine: Mexican
Ingredients: ## MEXICAN FRIED RICE; 1 cup(s) white, long grain rice; 3-4 tablespoon(s) extra virgin olive oil; 2 cup(s) boiling water; ## PREPARE CHICKEN WHILE RICE COOKS; 3-4 tablespoon(s) extra virgin olive oil; 3-4 pound(s) chicken, boneless and skinless, cubed; 8-10 - fresh poblano peppers, chopped; 1 - onion, chopped; 2-3 - optional - fresh jalapeno peppers, chopped; 1 cup(s) fresh cilantro, chopped; 1 tablespoon(s) chicken flavor bouillon

(1 RATING)

32 Pinches

Lisa Gutierrez

Harlingen, TX

Updated on Mar 4, 2012

This means Rice with Chicken and Poblano Peppers. It's tasty and has just a little pep to it...that means it is a bit hot because of the chiles poblanos. Don't worry though. It's not a tortuous hot! It's a mild, smooth hot. If you enjoy Mexican food, you will appreciate this dish. I guarantee your husband will like it as much as mine!

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prep time 45 Min

cook time 25 Min

method ---

yield 3-4 serving(s)

Ingredients

MEXICAN FRIED RICE
1 cup white, long grain rice
3-4 tablespoons extra virgin olive oil
2 cups boiling water
PREPARE CHICKEN WHILE RICE COOKS
3-4 tablespoons extra virgin olive oil
3-4 pounds chicken, boneless and skinless, cubed
8-10 - fresh poblano peppers, chopped
1 - onion, chopped
2-3 - optional - fresh jalapeno peppers, chopped
1 cup fresh cilantro, chopped
1 tablespoon chicken flavor bouillon

How To Make arroz con pollo poblano

Step 1

Start with the rice. Use a 9"-10" cast-iron dutch oven about 5"-6" deep if you have one; otherwise, use a pan of equal size. Cover the bottom of the pan with olive oil. Heat the pan on medium heat. Add rice. Fry the rice in the olive oil, turning it frequently, until the rice is browned, but not burned.

Step 2

Boil 2 cups water. After rice is browned, add boiling water to it. Be careful of the steam coming up off the hot pan! Lower heat just enough to maintain a steady low boil. Cover the rice and cook for 15 minutes. After rice cooks 15 minutes, remove pan from burner. Leave pan covered. Turn off burner.
Step 3

While the rice cooks, cut chicken into small cubes. Set aside. Wash onion, peppers and cilantro. Remove stems and seeds from peppers. Remove most of the non-leafy stem part from the cilantro. Chop all vegetables. Set aside.
Step 4

Use a different 9"-10" cast-iron dutch oven about 5"-6" deep. Cover the bottom of the pan with olive oil. Heat the pan on medium heat. After the pan is hot, add peppers and onion. Saute until onions are limp and well cooked. Add chicken and bouillon. Saute, stirring occasionally, until thoroughly cooked - about 4-5 minutes.
Step 5

After chicken is thoroughly cooked, combine rice with chicken mixture. Add cilantro. Stir until all ingredients are well mixed. Serve with fresh avacado, sliced.
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