Arroz Con Pollo ( Chicken & Rice )

For as long as I can remember, my grandmother never wanted to be called grandma – (‘abuela’ in Spanish) – she thought it made her sound old. So, I have always called her ‘Mamy Lucy’. She is seriously the best grandmother one could ask for. She has always been there and I find it ironic that she gave me this chicken and rice recipe because she started out as a terrible cook!

This is my homage to her, with a little twist of my own. (pine nuts and chick peas). It truly is delicious and is also a one pot meal. Well, almost.

2 chicken breasts

salt & pepper

1 tsp cumin powder

1 tsp chile powder

1 tsp garlic powder

1 tsp onion powder

1/2 onion, chopped

1 cup rice

1 Tbsp olive oil

1/4 toasted pine nuts

1/2 cup canned chick peas, drained

1/2 cup frozen green peas

Goya – ‘alcaparrado’ ( or green olives with pimentos and capers in brine) – chopped

-Season the chicken with salt and pepper and then place in small sauce pan with water. Add the rest of the seasonings and simmer slowly.

-Meanwhile, saute the chopped onions with olive oil in a shallow pan (with a lid) Add rice, and coat with oil and onions. Toast the rice in oil for a few minutes and then add a few spoons of the water from the simmering chicken. Add 2 cups of h20 from the faucet and bring the rice up to a boil and then simmer, covered until the water is absorbed.

-Once chicken is opaque – remove from the water and set aside to cool. Next, take two forks (or your clean fingers) and shred the chicken to desired size. Add to rice and fold in alcaparrado, chick peas, green peas and toasted pine nuts. Cook for a few minutes more to warm through and test for seasoning. Enjoy!

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