Arroz con Pollo – Size Matters

Before I started this blog, I made Arroz con Pollo and black beans for my family. We liked it so much that I decided to make it again.

After pouring a cup and a half of rice into a preparation bowl and a little it of olive oil into a large skillet over medium high,  I sautéed a 12oz bag worth of chopped frozen onions with and sprinkled some salt and pepper. While the onions were cooking, I  microwaved the chicken stock in a 2- cup and a 1-cup measuring cup, and poured a 12 oz can of diced tomatoes into a colander.

Once the onions were done, I added the rice into the skillet to cook for a minute.   But because I had to take the chicken thighs out of the packaging,  it took a little longer. Barrier-Free Tip: I chose to use thighs for this recipe because they are easier for me to flip and transfer back and for from a plate to the skillet.   After making sure that the rice was spread out evenly, I nestled the chicken onto the rice, dumped the tomatoes onto the rice and poured in the chicken stock. Once the chicken stock was brought to a boil, and let the chicken  had been cooking for ten minutes, I used a pair of tongs to flip the chicken over. The chicken continued to cook for another ten minutes.


As the chicken was cooking, I prepared the ingredients for the black beans. By the time, the chicken was done, the beans had been drained all the ingredients were on the counter.  I set the heat on low and left the chicken on the stove for about fifteen minutes.

Once the 1/2 stick of  butter finished melting in the skillet, I added and mashed the beans with a potato masher. Then, I added 3/4 of a bag of frozen chopped onions, a tablespoon of cumin, and a 1/4 of a teaspoon of cayenne. Stirring and mashing the beans until the ingredients were mixed in and the beans were the consistency that I wanted them to be. By the time the beans had cooked for about five minutes and were done, so was the Arroz con Pollo. To add some flavor, I sprinkled some cilantro

This is one of my favorite recipes to make. Even though I cooked the rice a bit longer than I intended, it turned out fine.  I like using chicken thighs for this recipe because they are small enough that I can flip them easily and I don’t have to worry about the chicken not getting cooked through.

The original recipe came from Mark Bittman’s How to Cook Everything: 2,000 Simple Recipes for Great Food (2008).


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