Mexican Arroz Con Pollo
"As soon as I say the words ``Arroz con Pollo´´, I have the best flashbacks of my mom´s cooking: those corn tortillas cooking on the ``comal´´ until charred on the edges. They were the best that way. Staples of many Mexican kitchens like chicken, rice, tomatoes, onions, and chiles. I am never without any of these ingredients in my pantry. As my abuelita Sarita used to say, ``La bandera, chilé, cebolla, y tomaté´´...."
INGREDIENTS
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1/4 cup olive oil
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1 1/2 lb boneless chicken thighs, cut into 1 inch pieces
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1 teaspoon salt
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1 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon pepper
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1 1/2 cups long grain rice
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1/2 cup diced onion
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1 Poblano chile, diced
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2 Serrano chiles, 1 minced and 1 left whole
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2 carrots, diced
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3 cloves garlic, minced
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3 Roma tomatoes, diced
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3 cups chicken broth
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1 teaspoon cumin
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1 tablespoon tomato or chicken flavored bouillon granules
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2 cups diced zucchini
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12 corn tortillas, if desired
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6 lemon wedges, if desired
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2 cups homemade or store bought salsa, if desired
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1/3 cup cilantro, chopped, if desired
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