Arroz con Pollo by Michael Lopez

Videography and Production by Allison Magera

Michael Lopez, a current student at Texas A&M University, shares how to recreate his favorite dish: Arroz con Pollo. Through his tips and tricks and simple but flavorful ingredients, you’ll be able to create a meal that you won’t be able to find in just any Mexican restaurant.

Ingredients:
Chicken:

• 4-6 Whole Chicken Thighs (varies depending on number of servings)
• ~2 tablespoons Season-it-all
• 1 tablespoon of garlic
• salt and pepper to taste

Rice:

• 4 cups of water
• 2 cups of dry white rice (brown rice also acts as a substitute if necessary)
• ~ 2 tablespoons of vegetable oil
• 1/2 of a chopped yellow onion
• 1 green bell pepper
• 1/4 cup of fire roasted diced tomatoes
• 1 4oz can of tomato sauce
• 1 Teaspoon caldo de tomate
• Dash of garlic salt, cumin and pepper

Directions:

First, season raw chicken thighs with a generous covering of salt, pepper and season-it-all. Add about a tablespoon of oil to pan and brown chicken thighs on medium-high heat until skin is crispy. The inside does not need to be completely cooked; it will boil later with the rice. In a separate pot, begin to boil 4 cups of water for the rice. Including about a teaspoon of oil, fry dry rice in another separate pan until brown, about 10 minutes. Add chopped onion, bell pepper and diced tomatoes to rice once it is browned and stir occasionally for about 3 minutes. Add boiling water to the pan with the rice and vegetables. Add tomato sauce, caldo de tomate, garlic salt, cumin and pepper. Lastly, add browned chicken thighs to the pot, cover, and simmer on low heat for about 20-25 minutes or until both the rice and chicken are cooked thoroughly.

Filed under: Class Projects, Entrees, Recipes, Video Features |