The Kusi Life

Arroz con Pollo {Chicken and Rice}

Chicken and rice is something that my husband grew up eating all the time. When I first had it cooked by my mother-in-law, I remember thinking that it was so refreshing, way better than having a casserole, felt like my meal was fancy – then I found out this was a regular meal at their house, nothing fancy about it. We love chicken and rice at our house, its a regular for us. We eat it about once a week – chicken, yummy cilantro rice the way my husbands grandma makes it in Ecuador, and some kind of salad (we love tomato salad which is basically pico de gallo but the vegetables are cut a bit bigger and a bit of olive oil and lime ). Probly once a month I also cook papas or fried potatoes. My daughter LOVES it when I add papas to the mix – it is the perfect compliment to this yummy meal and makes it complete!

 

I cook the chicken the same way I do for my Chicken Tortas which are also a yummy and easy meal for the whole family.

I add about 1 TBS of coconut oil to my frying pan.  Turn on your oven to medium heat.  Slice the chicken breast the long way and place in the pan. Next I sprinkle some of the Weber’s Kick’n Chicken to each side of the chicken breast. My mother in law uses taco seasoning and it turns out yummy too.  Turn over the chicken after about 6 minutes. Let cook another 6 minutes and flip again. When it looks like it is cooked through (at about 15 minutes total cooking time) I crank it up to high and crisp each side up for a minute or two.

For tomato salad I dice 2 roma tomatoes and 1/4 a bunch of cilantro and set them aside. Dice up your onion and place it in a bowl of cold water with 1/4 cup of vinegar. Allow it to sit for about 15 minutes. Strain the water and rinse. Add to the tomatoes and cilantro. Sprinkle a bit of salt to taste and 1 tsp of olive oil and the juice of half a lime.

Add the Cilantro Rice

And my recipe for  Fried Potatoes

And there you have it! A delicious meal the whole family will love!

See the Happy!

-Kirsten

 

 

Arroz con Pollo
Print Recipe
A lightly seasoned chicken breast with cilantro rice, pico de gallo, and fried potatoes.
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
25 minutes 15 minutes
Arroz con Pollo
Print Recipe
A lightly seasoned chicken breast with cilantro rice, pico de gallo, and fried potatoes.
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
25 minutes 15 minutes
Ingredients
Servings: servings
Instructions
  1. Put about a table spoon of coconut oil in large frying pan and turn the on the oven to medium heat.
  2. Cut the chicken breasts lengthwise . Add to the oil. Sprinkle a bit of seasoning on both sides of the chicken. Allow chicken to cook about 5 -7 minutes and flip, cook the chicken to cook another 5 -7 minutes on the other side.
  3. Once the chicken looks cooked evenly on each side, crank up the heat to high and watch it closely, cooking each side 2-3 more minutes. This will brown it and get a bit crisp. Remove from heat and serve with your favorite sides.
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