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Red Rice with Chicken |
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Serves: 4 Print this Recipe(Arroz Rojo con Pollo) Category: Rice Dishes Ancho chile and tomato add flavor and color to this home-style rice dish. The rice should still be slightly moist when it's finished cooking. For a complete meal, serve the rice as a main dish with Cabbage and Orange Salad (see Salads). 1 large ancho chile, rinsed and seeded, veins removed 2 cloves garlic (medium), finely chopped 1/2 medium white onion, chopped 2 roma tomatoes, peeled and chopped 1/4 cup water 2 tablespoons vegetable oil 4 boneless skinless chicken breast halves, cut into 1-inch pieces 2 cups hot water 1 cup long-grain white rice 2 teaspoons dried oregano (Mexican variety preferred), crumbled 2 tablespoons capers, drained 1/2 teaspoon salt, or to taste 2 tablespoons crumbled cotija cheese or substitute mild feta cheese 1 tablespoon chopped fresh flat-leaf parsley 1. Soak the chile in a bowl of hot water about 20 minutes; then put it in a blender jar with the garlic, onion, tomatoes, and water. Blend until smooth. Reserve in the blender. 2. In a large, wide pan, heat the oil until it shimmers, and stir-fry the chicken until no longer pink inside, about 2 to 3 minutes. Remove the chicken to a plate. In the same pan, add the blended chile sauce, and cook, stirring, 2 minutes. Pour in the hot water; then add the rice, oregano, capers, and salt. Stir to mix, and bring to a boil. 3. Reduce heat to low, cover and simmer 15 minutes. The rice should be almost tender and still moist. Put the chicken pieces on top of the rice. Cover and continue cooking 5 more minutes. Remove from heat and let the rice stand 6 to 8 minutes. Transfer the rice to a shallow serving bowl or platter. Sprinkle the top with cheese and parsley. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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