We would go Chihuahuas for every occasion that I can remember. Birthdays, prom, homecoming, get together’s, and lunch. We also went there when Efrain's parents came to WA for the first time and we went there with a group of friends as a going away dinner before leaving to Arizona.
One of my favorite dishes there was Arroz con Pollo. I would get this almost every time. I loved the silky smooth rice with the cheese, the button mushrooms, chicken, bell peppers and the corn tortillas. I always wanted to know how to make this.
Well today I finally decided to put my memory to the test. It turned out amazing! Seriously, I out did myself. This is MY version of arroz con pollo. Here it is and no I didn't measure anything:
First I got 3 chicken breasts and cut them in halves. Marinated them over night in soy sauce, lemon juice, veg oil, onion, and garlic. I chopped button mushrooms, green bell pepper, red bell pepper, poblano pepper, and onions. I sauteed them in evoo for quite some time on med low heat. When the onions and peppers looked silky I added chicken broth and let them marry all the flavors. I cooked the chicken in a separate pan. First boiling it in chicken broth. I then cut it up and cooked it in a little evoo. I spiced it up with some garlic powder and some sweet paprika. Now here's the hard part. This is the part that I knew was going to make me or break me....the rice! I used brown rice first of all, and we know that it has texture that could easily be hard. But it actually turned out smooth. I put enough rice in a pot for a family of 8 (way too much rice, but good for left overs). Browned it in evoo, then filled it up with water and chicken broth to the top of my finger. Let that boil, then let it simmer down. Then I checked the rice and it was a little undercooked still so I added just enough water to cover the rice again. Meanwhile the veggies are done soaking up the broth and the chicken is done. Once the rice was finished I put it all in a casserole dish, then put shredded mozzarella cheese to cover the top. Baked it at 400 degrees uncovered for about 20-30 mins. When cheese melted I stirred it all together and it was amazing! Oh and on the side I had whole wheat fat free tortillas and Thai chili peppers for some heat ~Misty
