This is in response to the request for Arroz Con Pollo recipes. I make
this quite often: it is one of my familiy's favorites.
Serving Size : 6
Qty Measurement Preparation Ingredient
--- ----------- ----------- ----------
1- 2-3 LBS COOKED AND BONED CHICKEN
1 MED CHOPPED ONION
1 MED CHOPPED BELL PEPPER
1 t SALT
1/4 t PEPPER
1 1/2 T CHILI POWDER
1/2 t cumin
1 16 oz can stewed tomatoes
1 t oregano
1 t chopped (or dried) cilantro (optional)
3 cups cooked rice
2 T oil
2 t corn starch
The chicken can be either boiled or microwaved. Break the cooked and boned
chicken into bite sized pieces. Reserve about one cup of the stock.
Saute the onion and pepper in oil until the onion is transluscent. Add the
stewed tomatoes and stir. Add the salt, pepper, chili powder, cumin and
oregano and blend thoroughly. When this has started to boil, add the
reserved stock (you may substitute one cup of chicken bouilon). Simmer for
about 10 minutes, stirring occasionally.
Prepare rice according to package directions ( 1 1/2 cups, uncooked).
Add the corn starch to a little water and blend. Add to the tomato
mixture and blend well, stirring as it thickens. Add about one half of the
chicken and the cilantro while stirring. When this mixture has thickened,
place the rice in a large greased baking dish (9 1/2 x 9 1/2 x 2),
spreading it over the bottom. Place the reserved chicken over this and
pour the chicken tomato mixture over all. Cover. Thoroughly heat in a
microwave oven on high for 6-8 minutes or in a preheated oven (350 F.) for
12-15 minutes.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.