Leftover leg/thigh meat from the chicken I roasted on Mother’s Day made for a great modified arroz con pollo (not…

Leftover leg/thigh meat from the chicken I roasted on Mother’s Day made for a great modified arroz con pollo (not the real thing, of course, although there are many variations of the dish, it’s basically chicken and rice). This was pared down to a slightly quicker (and a bit healthier) preparation, still done in the skillet.

Method:

I set 1 part brown rice with 2 parts chicken stock to boil, then covered & simmered on low heat about 25 mins. While waiting for the rice, I chopped the chicken and sliced some yellow onions. Then I sauteed the onion in a bit of chicken stock with about a clove of minced garlic, added in the chicken, some cumin, and oregano.  To the rice pan, I added a can of diced tomatoes (undrained) and the sauteed onions and chicken, then covered it all with a bit more stock and simmered it about 15 more minutes, covered.

Even though it was perfect as is, I enjoyed this with a bit of shredded Cheddar/Jack cheese and a few splashes of Tapatio. Made a perfect lunch at my desk with carrots and grapes.

1. Jp Vaughn | May 13th, 2015

   Damn girl that look’s good!

   Reply
2. Bobbi Jo Woods | May 13th, 2015

   I think they’re sort of the same, Petter Hebæk. I don’t really know, someone else might?

   Reply