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spanish pollo arroz (spanish chicken & rice)

(1 rating)
dawn01 avatar
Recipe by
Dawn Whitted
@dawn01
Spearfish, SD

There is a local Mexican Restaurant in my little town that gave me the idea for this recipe. It is not a traditional Spanish meal but my interpretation. If you serve this with Beef Chimichangas it allows for both beef and chicken entrees to choose from at the dinner table.

(1 rating)
yield 6 -8
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For spanish pollo arroz (spanish chicken & rice)

  • 4 c
    water
  • 3 lg
    chicken breasts, whole
  • 1 lg
    yellow onion, peeled and quartered
  • 1 lg
    lime, halved
  • 2 clove
    garlic, peeled
  • 1 Tbsp
    cumin
  • 1 tsp
    black pepper
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1/2 tsp
    salt
  • FOR THE RICE:
  • 2 Tbsp
    canola oil
  • 1 lg
    jalapeno, fresh or bell pepper
  • 1 md
    yellow onion, diced
  • 2 c
    rice, instant
  • 1 clove
    garlic, minced
  • 1/4 c
    salsa
  • 2 c
    seasoned chicken stock
  • 1 tsp
    cumin or taco seasoning
  • 1 tsp
    dried cilantro *fresh works too*
  • 1 c
    mexican blend shredded cheese

How To Make spanish pollo arroz (spanish chicken & rice)

  • 1
    Bring 4C water to a boil and add 3-4 large chicken breasts with bone in. This will render the most flavor for the stock you will be using later. Add onion, lime, cumin, black pepper & garlic cloves. Let simmer for 20- 30 minutes. Remove chicken from stock and set aside to let cool enough to handle. Strain stock and reserve 2 C for rice. Freeze the rest for another time. I use it in chicken tortilla soup.
  • 2
    Dice 1 small onion, 1 jalepeno, 1 garlic clove & add to 2qt saucepan add 2T vegetable oil & rice. saute to begin browning slightly 5 minutes.
  • 3
    Add reserved seasoned chicken stock, cumin, cilantro, salsa and mushrooms diced into larger bite size chunks. Then add 1/2 can sliced black olives, gently stir and place lid on rice to let steep until finished. 5-10 minutes.
  • 4
    Place hot rice into serving bowl, top with shredded cheese and finally the remaining olives and let the cheese melt about 2-3 minutes. This makes a beautiful serving presentation garnish with fresh cilantro.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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