Products used in this recipe
Arroz Con Pollo
Yield: 30 Servings (3/4 cup each)
Yield: 30 Servings (3/4 cup each)
Our take on a traditional Spanish dish, with seasoned rice and tender chicken, it's packed with veggies (and flavor). This one is a real lunchtime crowd-pleaser!
Preparation Instructions:
Step 1
The day before service, thaw chicken, corn and peppers and peas under refrigeration overnight.
Step 2
Preheat a tilt skillet to medium. Once hot, add the oil. Once the oil is shimmering, add the tomato paste and fry for two minutes until it begins to darken, stirring constantly.
Step 3
Add cumin, garlic, onion powder, oregano, and salt. Stir and cook for about 30 seconds until fragrant. Do not overcook or the spices will burn.
Step 4
Add the chicken broth and stir until there are no tomato clumps and the liquid is smooth.
Step 5
Add the rice. Gently combine the rice with the sauce until all pieces are evenly coated. Continue to cook for 3 minutes. Do not overmix the rice, or it will become sticky
Step 6
Add the corn and peppers, peas, and chicken. Gently fold them together. Warm for 2-3 minutes until heated through.
Meal Components
3/4 cup serving: 1 oz. m/ma, 1 WGR grain, 1/4 cup other vegetable
