How many recipes are there for Chicken and Rice (Arroz con Pollo)? At least one per cook in the world!
I make serveral versions. Some are spicey, some are homey, some are light, and all are yummy!
Chicken & Rice Florentine
Preheat oven to 350F
4 skinless, boneless chicken breasts
½ onion, diced small
½ cup white wine
1 small bag of fresh spinach leaves
2 cups white rice
4 cups homemade chicken stock
Preheat an oven proof non-stick skillet
Add 1 tsp vegetable oil and heat until the oil shimmers
Place the chicken and onion in the skillet and allow to brown on one side turning it over browning the 2nd side
Remove the chicken to a plate
Deglaze the pan with the white wine
Add the stock and bring to a boil
Add rice stir to level
Lay the spinach neatly over the rice
Top with the chicken
Cover with a lid and place in pre-heated oven
Bake 20 minutes
Remove the lid and bake another 10 minutes or the rice is perfectly done.
Serves 4
Chicken and Rice Pilaf
4 skinless, boneless chicken breasts
½ onion, diced small
2 ribs celery, diced small
1 red pepper, diced
½ cup white wine
2 cups frozen peas
2 cups white rice
4 cups homemade chicken stock
Add 1 tsp vegetable oil to a non-stick skillet and heat until the oil shimmers
Place the chicken, onion, celery, red pepper in the skillet and allow to brown on one side turning it over browning the 2nd side
Remove the chicken to a plate
Deglaze the pan with the white wine
Add the stock and bring to a boil
Add rice stir to level
Add the frozen peas
Top with the chicken
Cover the pan and cook for 20 minutes or until the rice is perfectly done
Serves 4
Do you see the pattern? That’s right. Brown chicken and some aromatic veggies, deglaze the pan, heat chicken broth, add rice and another veg, top with chicken and cook until done. Can’t be more easy or tasty.
My friend Maria’s Mom, adds an 8oz can of tomato sauce and a handful of button mushrooms. She calls it Arroz con Pollo, just like her mom made back in Mexico.
Feel free to explore adding spices and herbs. Use chicken thighs if that's what you prefer. Sub in a cut-up chicken, those bones add more flavor. Go wild, stay sutle, it's all up to you!
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Oooh, I might try a few of these! We don't drink, though, and so we never have wine around. Is there anything else I can use to deglaze the pan?
ReplyDeleteJust use water or the chicken stock. It's what I use when I don't have wine around. The dish is just as yummy.
ReplyDeleteI fixed the Florentine dish for the family after Scott's Mom died. My FIL still loves it.
I like it because it's light and yet filling.
I am very intrigued by these recipes because all the ones I ever see call for cream of chicken soup and I don't really care for a lot of creamy soup additives, they are too casserole-y to me.
ReplyDeleteI will def try these..
One Question...how do you make homemade ck broth? Do you use ck bouillon?
Karsyn, See my post on Soups, Gravies, Stocks, Broths, Oh My! I tell how to make them.
ReplyDeleteI find boullion cubes to be too salty. I would rather use the canned chicken broth.