Quick and Easy Arroz con Pollo

This is by no means a traditional Arroz con Pollo, but it's definitely a quick and easy version that has all the familiar flavors and is every bit as comforting. What makes this dish a little quicker, and easier, is the use of a store-bought rotisserie chicken.  

Once a week I buy at least one rotisserie chicken.  My son usually eats the legs and thighs over the course of a few days so I always need a plan for the leftover chicken breast.  I love being creative with the leftover chicken breasts and actually have created a running list of recipes to try with these leftovers.  I must confess that most times my leftover chicken turns into some rather tasty chicken quesadillas, mostly because we all love them so.  Other times, the chicken finds it's way into enchiladas, chicken croquettes, or some kind of dip, like this fabulous barbecue chicken dip. Either way, this leftover chicken is a cook's best friend. I can't tell you how many times it's saved me.

This time around, my leftover chicken inspired me to make a quicker and easier version of this tasty Latin American classic, Arroz con Pollo.  I actually prefer this version because I've come to enjoy the texture of shredded chicken much better than chunks or large pieces of chicken. This was a lovely meal.

Quick & Easy Arroz con Pollo with Black Beans

Adapted from Mexican Everyday 

by Rick Bayless

Serves 4

1-2 tablespoons canola oil

2-1/2 tablespoons chili powder (any type of chili powder: regular, chipotle, or ancho)

salt and pepper, to taste

1 medium white onion, diced

1 cup long grain white rice

sliced or shredded chicken from one rotisserie chicken (about 2 cups)

2 big or 4 small garlic cloves, finely chopped

1-1/2 cups chicken broth

One 15-ounce can black beans, drained and rinsed (optional)*

1/4 cup chopped green onions

1/3 cup chopped cilantro

1/2 - 1 cup salsa for serving, if desired

warm toasted tortillas, if desired

Add the oil to a large saute pan or Dutch oven over medium-high heat.  Add in the diced onion and rice, stirring as you go, and cook until the rice turns from translucent to opaque.  Add the garlic and the 2 and a half tablespoons of chili powder and cook for 1 minute, then add the broth and salt and pepper to taste.  Stir well.  When the mixture comes to a boil, reduce the heat to medium-low and cover the pot.  Cook for 15 minutes.

Do not stir the rice if you want it to be fluffy!

Add the sliced or shredded chicken and black beans to the top of the pot (without stirring the rice), recover the pot, and cook over very low heat until the chicken and beans are warmed through and the flavors mingle, about 5-6 minutes.

Do not stir the rice if you want it to be fluffy!

Uncover, sprinkle with green onions and cilantro on top of the mixture (do not stir the rice).  Recover the pot and let stand off the heat for 5 to 10 minutes.  

 

Fluff the rice with a fork and serve with salsa or warmed tortillas, if desired.

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