And as I have begun to get better at cooking (or attempt to) I am working on perfecting my favorite dishes.
Arroz Con Pollo is my favorite dish at any (sit down – i.e. not Chipotle) Mexican Restaurant. So, over the years, I’ve worked on perfecting my own, signature Arroz Con Pollo. [That’s Chicken and Rice for those of you who don’t speak Spanish :)]. It’s not like the restaurant’s… but that’s okay. It’s like, DELICIOUS.
So, anywho. Cinco de Mayo was last Saturday and husband was out of town so we had a belated Cinco de Mayo meal on Monday – and, of course, I made signature Arroz Con Pollo.
Well, here’s the recipe. Now, I will warn you – that when it comes to the spices – or the “tastiers” as I like to call them, I do not measure. There is no science to it, but I will tell you what I use and what I use more vs. less of. The other stuff or the “mandatories” as I like to call them, are pretty set in stone as far as proportions.
Garnish / To Eat With:
In a pot, cook the rice first. This is clearly the longest part of the process. Now, I cook 1 cup of uncooked white rice with 1 cup of chicken broth AND 1 cup of water. This gives the blandish rice more flavor – and it makes the rice not so tough. Once the rice is boiling, reduce your heat and simmer for 20-30 minutes (depending on the kind of rice your using and all the liquids are absorbed).
While your rice is cooking, finely dice and chop your shallot, jalapeno, and garlic. With a little bit of olive oil in a skillet or pan, toss in your diced shallot, jalapeno, and garlic mixture and simmer.
Now, here’s where the science of seasoning your turkey doesn’t necessarily exist. I use all those seasonings I mention in the “tastiers” category. It’s honestly TOTALLY dependent upon what level of spice you like / prefer. For me? If your nose isn’t running or you’re not crying, then it’s not spicy enough. Obviously this is an exaggeration, but needless to say, I like it spicy.
Here’s what I use MORE of vs what I use LESS of – some spices are much more pungent / strong than others – I am no expert – this is just what I have learned after YEARS of making this dish (and other dishes similar to it where I use these spices):
Okay, so once you’ve played around with the level of seasoning you like on your ground chicken / turkey, jalapeno, shallot combo, you put in your can of diced tomatoes and green chilis along with your drained can of black beans.
Get it mixed well and good – add more seasonings if you do a taste test and you think it needs more of something. I usually, at this point, add more chili powder, salt, and pepper. Those are my “base” seasonings for this meal.
You can also, at this time, toss in some of your favorite salsa and shredded cheese.
If, after a taste test, it’s tasting good to you – you’re good to go.
Now, I love to add lots of my favorite Tapatio hot sauce and shredded cheese to my individual dish. And I love to make tacos with tortillas. And I love to dip tortilla chips into the dish like nachos.
This is all up to you and your tastes. But the Arroz Con Pollo mixture is PERFECT with tortillas, tortilla chips, cheese, salsa and a cold beverage.
Yeah, my favorite. In fact, I love it so much, we ate it for dinner again on Tuesday. This dish makes BALLER leftovers. Yeah, I said BALLER.
Anywho. What do you think? Do you have a signature dish? Do you love Mexican food as much as I do?
xoxo, all for now.