Arroz con Pollo

Ingredients:

• 3 tablespoons vegetable oil, or pork lard
• 1 small white onion, medium dice
• 1/2 cup chopped fresh green chilies (such as poblano), seeds and veins removed
• 2 cups long-grain white rice
• 2 pounds boneless, skinless chicken, cut into 1 to 1 1/2-inch cubes
• 2 cloves garlic, chopped
• 3 3/4 cups chicken broth, 2 (15-ounce) cans
• 2 cups tomato puree, or 1 (15-ounce) can tomato sauce
• Kosher salt, to taste
• Chopped onion, cilantro, diced chilies, for garnish

Instructions:

1. Gather the ingredients.
2. Heat oil or lard in a large pot or Dutch oven over medium-high heat. Saute onions and chilies for 2 to 3 minutes, or until they turn fragrant.
3. Add rice and cook, stirring frequently, for about 1 minute, until it turns translucent.
4. Add chicken and garlic and cook for about 2 more minutes, stirring once or twice.
5. Pour in broth, tomato puree, and salt and bring mixture to a boil. Reduce heat immediately until liquid barely simmers.
6. Cover pot and let simmer undisturbed for 25 minutes. Take pan off of heat and let sit, without lifting the lid, for an additional 5 minutes (or up to half an hour).
7. Serve arroz con pollo with a garnish of chopped onion, cilantro, or diced chilies.

Recipe Notes

1. Add a handful of veggies (carrots, peas, green beans, etc.) when you add the broth for extra color, flavor, and nutrition.
2. Use peeled and diced tomatoes instead of tomato puree if you prefer white rice with red specks.
3. Add a little bit of achiote paste to your arroz con pollo to give it an appealing yellow color.
4. Vary the type of chili pepper or bell pepper used—try a red pepper instead of a green one.