I borrowed this recipe from Elise, over at Simply Recipes. Some modifications for serving size and timeliness along with what was handy.
Arroz Con Pollo
Ingredients3 Tbsp olive oil
1 package boneless skinless chicken breast, patted dry (approx 3 breast halves with tenderloins)
1/2 cup of flour for dredging
Freshly ground black pepper
1 tablespoons olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 cup jasmine rice
1 1/2 cups* chicken stock
1 cup of diced tomatoes (canned, oregano, basil, garlic flavor), strained
Pinch of oregano or more
1 teaspoon salt
1 cup frozen mixed vegetable blend (beans, carrots, peas)
Heat oil over medium-high heat in a large pan with a lid.
Mix flour, salt, pepper and paprika together on a small plate. Dredge chicken in flour mixture and saute in pan until lightly browned on both sides. Remove from pan and keep warm.
Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then allow it to sit and brown lightly. Add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
In a medium bowl, mix the stock, salt, oregano and tomatoes together.
Place the chicken pieces on top of the rice. Pour the stock mixture over the rice and chicken. I added a little more dried oregano here but its optional. Bring to a simmer then reduce the heat to low, and cover. Cook 15 minutes until the rice has absorbed all the stock.
Add frozen vegetable blend to pan and return lid. Cook 3-5 minutes until vegetables are heated through. Fluff rice with a fork before serving. Season with additional salt and pepper to taste.
This made 4 servings. It all came together pretty quickly – maybe 30 minutes start to finish. No picture- it was quick but a late start to dinner so I didn’t want to impede Chris by taking glamour shots first.
Arroz con Pollo would make a great make-ahead dish. You could freeze individual portions.