Arroz Con Pollo

Name: Arroz Con Pollo with Smoky Lime Crema
Yield: 2 servings
Ingredients: 10 oz Chicken Breast; 1 Tomato; 1 Onion; 1 tsp Cumin; 2 unit Chicken Stock Concentrate; 1 1/4 cup Brown Rice; 4 tbsp Smoky Red Pepper Crema; 1 unit Long Green Pepper; 1 tsp Smoked Paprika; 1 Lime; 1 tbsp Mexican Spice Blend; 1 tsp Garlic Powder; 1 tsp Salt, tsp; 1 tbsp Butter, tbsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp

with Smoky Lime Crema

By Recipe0 System

Inspired by the traditional Latin American chicken and rice dish, arroz con pollo, our version deploys a bold Mexican Spice Blend to add flavor to quickly cooked chicken, stirred into richly fragrant and fluffy rice. For even more flavor, the chicken is sizzled with caramelized onions and earthy, piquant peppers. But we don't stop there—how about a drizzle of smoky, rich and bright lime crema? Right?! We thought so!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Chicken Breast
1 Tomato
1 Onion
1 tsp Cumin
2 unit Chicken Stock Concentrate
1 1/4 cup Brown Rice
4 tbsp Smoky Red Pepper Crema
1 unit Long Green Pepper
1 tsp Smoked Paprika
1 Lime
1 tbsp Mexican Spice Blend
1 tsp Garlic Powder
1 tsp Salt, tsp
1 tbsp Butter, tbsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Halve, peel, and dice onion into ½-inch pieces. Core, deseed, and cut green pepper into ½-inch pieces. Quarter lime.
2

Heat a drizzle of oil in a medium pot over medium-high heat. Add brown rice, tomato paste, cumin, smoked paprika, and garlic powder. Cook, stirring constantly, until spices are fragrant and rice is coated, 2-3 minutes.

Add 2 cups water (4 cups for 4 servings), stock concentrates, and a big pinch of salt (we used about ¼ tsp; ½ tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 20-25 minutes.
3

While rice cooks, pat chicken* dry with paper towels. (TIP: Cut chicken into bite-size pieces if necessary.) Season all over with Mexican Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Add onion and green pepper; cook, stirring occasionally, until veggies are softened, 6-8 minutes. Season with a pinch of salt and pepper.
4

Meanwhile, in a small bowl, combine red pepper crema, juice from half the lime, a pinch of salt, and pepper.

Once rice is done, stir in half the chicken mixture and 1 TBSP butter (2 TBSP for 4 servings). Divide arroz con pollo between bowls; top with remaining chicken mixture. Drizzle with smoky lime crema. Serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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