Daily Archives: March 27, 2017

For the past two years, I’ve hosted a little Oscar viewing party, complete with themed foods and a comfy-clothes-only policy…it’s a very exclusive shin-dig 😉

I try to serve foods themed around the Best Picture nominees, and for the amazing film, Moonlight, I decided to create my own version of Kevin’s (Andre Holland) chef special, Chicken and Rice.

Served with fresh cilantro and black beans, this Arroz con Pollo recipe is a light and refreshing dish that has a bright burst of citrus flavor.  You can use brown or white rice (make sure to cook it ahead of time!) and you can add a deeper chicken flavor to this dish by using chicken thighs and legs instead of breasts.

A spicy and tasty dinner that’s big enough to feed 6-8 hungry mouths, this Arroz con Pollo recipe is a great one to have in your back pocket for last-minute dinner parties or gatherings.

Arroz con Pollo with Cilantro and Jalapenos

Ingredients:

• 2 chicken breasts, skinless
• Olive oil, for cooking
• 1 white or sweet onion, chopped
• 3 cloves garlic, finely chopped
• 1 jalapeno, seeded and chopped
• 2 cups chicken broth
• ½ cup cilantro, chopped
• 2 lemons, zest and juice
• 2 limes, zest and juice
• 4 cups cooked brown rice
• 1 bag frozen corn (or canned corn)
• 1 15 oz. can black beans, drained and rinsed
• Salt and pepper to taste
• 3 tablespoons cilantro, chopped (for garnish)
• 1 jalapeno, sliced (for garnish)

Directions:

1. Cut chicken into 1 in. cubes.  Heat oil in pan and cook chicken on all sides until lightly browned.
2. Add onion and garlic; stir until fragrant and onions have softened.  Add chopped jalapeno, chicken broth, chopped cilantro, lemon zest and juice of lemons, and lime zest and juice of limes.  Salt and pepper to taste.  Cover and cook over medium heat for 10 minutes, or until the chicken is fully cooked.
3. Add cooked rice; mix to combine.  Add corn and beans.  Reduce heat to low and cook for an additional 10 minutes, or until heated through.
4. Serve in pot or transfer to casserole dish.  Garnish with additional chopped cilantro and sliced jalapeno.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.