Mexican Arroz Con Pollo Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Chicken pieces | 3 Pound | |
| Flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| 1/2 teaspoon ground cumin seed | ||
| Pepper | 1/4 Teaspoon | |
| Tomato | 1 Can (10oz) | |
| Onion | 1 Medium, chopped | |
| 1 lb. zucchini, sliced 1/4-inch thick | ||
| 1 cup Brand Rice | ||
| Water | 1 /2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Corn | 1 Can (10oz), drained | |
Directions
In a large skillet, heat oil and garlic.
Brown chicken in oil, turning to brown well on both sides.
Sprinkle chicken with flour, 1 teaspoon salt, cumin seed and pepper.
Drain tomato wedges; reserve juice.
Add onion and reserved tomato juice to chicken.
Cover.
Cook over low heat, about 30 minutes.
Add zucchini, tomato wedges and 1 teaspoon salt.
Cover.
Cook until chicken and zucchini are tender, about 15 minutes.
Skim off any excess fat.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Stir corn into hot cooked rice.
Brown chicken in oil, turning to brown well on both sides.
Sprinkle chicken with flour, 1 teaspoon salt, cumin seed and pepper.
Drain tomato wedges; reserve juice.
Add onion and reserved tomato juice to chicken.
Cover.
Cook over low heat, about 30 minutes.
Add zucchini, tomato wedges and 1 teaspoon salt.
Cover.
Cook until chicken and zucchini are tender, about 15 minutes.
Skim off any excess fat.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Stir corn into hot cooked rice.
Chef
