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lb boneless chicken thighs, cut into 1 inch pieces
teaspoon smoked paprika
cups long grain rice
Serrano chiles, 1 minced and 1 left whole
tablespoon tomato or chicken flavored bouillon granules
corn tortillas, if desired
lemon wedges, if desired
cups homemade or store bought salsa, if desired
cup cilantro, chopped, if desired
Heat oil over medium heat for 5 minutes in heavy pot. Season the chicken pieces with the first 4 dried spices listed. Cook chicken for 3 minutes per side and remove from pot. Remove about 1 1/2 tablespoons of excess oil out of pot.
In same pot, add rice and toast for 3 minutes. Add the onion, Poblano, Serrano, and carrots, cook for 3 more minutes. Add garlic and tomatoes, stir well to combine and cook for 1 minute.
Add the broth, cumin, and bouillon granules, and bring to a boil. Taste for salt, reduce heat slightly, and add chicken pieces back into pot, spaced out evenly. Add the whole Serrano pepper to dish, cover and cook at a low simmer for 12 to 15 minutes. Add diced zucchini on top, making sure you do not mix (disturb) rice. Cover and continue cooking until all of the liquid is absorbed. Remove from heat and let stand for 10 minutes.
Before serving, fluff rice with a fork and mix zucchini in. Serve.
- When using bouillon granules, it’s best to taste your dishes for salt before adding anymore salt, even if the recipe calls for it.
- Decorate with cilantro and serve with warmed corn tortillas, lemon or lime wedges and salsa.
More About This Recipe
- As soon as I say the words “Arroz con Pollo”, I have the best flashbacks of my mom’s cooking: those corn tortillas cooking on the “comal” until charred on the edges. They were the best that way. Staples of many Mexican kitchens like chicken, rice, tomatoes, onions, and chiles.I am never without any of these ingredients in my pantry. As my abuelita Sarita used to say, “La bandera, chilé, cebolla, y tomaté”.