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Mexican Arroz Con Pollo

Quick.easy.cooking's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Chicken pieces 3 Pound
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Ground cumin seed 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned tomato wedges 1 Pound (1 Can)
  Onion 1 Medium, chopped
  Zucchini 1 Pound, sliced 1/4-inch thick
  Rice 1 Cup (16 tbs) (Use Brand Rice)
  Water 2 1⁄2 Cup (40 tbs)
  Butter/Margarine 1 Tablespoon
  Canned whole kernel corn 7 Ounce, drained (1 Can)
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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Chicken

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