Mexican Arroz con Pollo: Chicken and Rice

Ingredients

1/4

cup olive oil

1 1/2

lb boneless chicken thighs, cut into 1 inch pieces

1

teaspoon salt

1

teaspoon garlic powder

1/2

teaspoon smoked paprika

1/2

teaspoon pepper

1 1/2

cups long grain rice

1/2

cup diced onion

1

Poblano chile, diced

2

Serrano chiles, 1 minced and 1 left whole

2

carrots, diced

3

cloves garlic, minced

3

Roma tomatoes, diced

3

cups chicken broth

1

teaspoon cumin

1

tablespoon tomato or chicken flavored bouillon granules

2

cups diced zucchini

12

corn tortillas, if desired

6

lemon wedges, if desired

2

cups homemade or store bought salsa, if desired

1/3

cup cilantro, chopped, if desired

Steps

• 1

  Heat oil over medium heat for 5 minutes in heavy pot. Season the chicken pieces with the first 4 dried spices listed. Cook chicken for 3 minutes per side and remove from pot. Remove about 1 1/2 tablespoons of excess oil out of pot.
• 2

  In same pot, add rice and toast for 3 minutes. Add the onion, Poblano, Serrano, and carrots, cook for 3 more minutes. Add garlic and tomatoes, stir well to combine and cook for 1 minute.
• 3

  Add the broth, cumin, and bouillon granules, and bring to a boil. Taste for salt, reduce heat slightly, and add chicken pieces back into pot, spaced out evenly. Add the whole Serrano pepper to dish, cover and cook at a low simmer for 12 to 15 minutes. Add diced zucchini on top, making sure you do not mix (disturb) rice. Cover and continue cooking until all of the liquid is absorbed. Remove from heat and let stand for 10 minutes.
• 4

  Before serving, fluff rice with a fork and mix zucchini in. Serve.