Arroz Con Pollo
Ready In Time
More than 30 minutes
Extra Long Grain Rice Enriched White
uncooked Hinode White Enriched Extra Long Grain rice
about 4 pounds
fresh or frozen
Salt and Pepper
Blend roma tomatoes, 1 clove of garlic, ½ onion, and 1 cup of chicken broth until smooth.
Sieve tomato mixture into a large bowl – pushing solids to extract as much juice as possible.
Reserve juice in the bowl; discard solids.
Chop whole chicken into pieces and place into a dutch oven with 2 cloves of garlic and ½ onion.
Add water until it covers the chicken and salt to taste.
Cover pot and bring to a simmer until the chicken is tender, about 35 minutes. Strain out meat, remove the bones and reserve broth.
Heat 2 tablespoons oil in a nonstick pot over medium-high heat. Add rice and sauté until grains just start to turn golden.
Combine 3 cups of the tomato liquid, 3 cups chicken broth, diced carrots, corn and chilies.
Bring the mixture to a slow boil, reduce heat to a slow simmer over medium-low heat and cover the pot.
Let the mixture simmer for 40 minutes until all the liquid is absorbed and the rice is tender.
Check the rice at 30 minutes to see if the pot looks too dry and add liquid if needed.
Serve chicken over the rice, garnished with chopped cilantro.