POLLO CON SALSA VERDE Y ARROZ

When you think of Mexican food, you probably don’t think of chicken and rice. But, this is a recipe my Abuela has been making for me as long as I can remember. The rice is flavorful and fluffy while the chicken has the delicious salsa flavor along with the paring of the potatoes and nopales (cactus).

Pollo Con Salsa Verde Y Arroz

SERVINGS: 6
PREP TIME: 20 MINUTES
COOKING TIME: 50 MINUTES
TOTAL TIME: 70 MINUTES

INGREDIENTS

For the Rice:

• 1 cup of white rice (rinsed)

• 1 stalk of celery (chopped)

• 1/4 onion (chopped)

• 1 clove of garlic (minced)

• 1 and 2 cups of water

• 1/2 of a chicken broth cube

• 1 tablespoon of olive oil

• Salt to season

For the Chicken:

• 2 large chicken breasts (0.5 kilo)

• 11 small tomatoes

• 2 serrano chilis

• 1 white onion

• 1 clove of garlic

• 2 potatoes

• 4-6 pieces of cactus

• 1/2 of a chicken broth cube

• 1 tablespoon of olive oil

• 1 cup of water

• Salt and pepper to season

Instructions

Make the Rice:

1. To clean the rice, put about 1 cup of water in a small pot and let heat on medium heat and put the rice in. Let heat up for about 5-10 minutes and then strain the rice.

2. In another pot boil the two cups of water.

3. Heat a deep saucepan with the oil on medium heat. Put rice in the pan and mix occasionally for about 10 minutes.

4. Put the celery, garlic, and onion into the pan and mix for about 5 minutes.

5. Break up the broth cube with your fingers and put it into the pan. Pour the boiling water into the pan. Add a bit of salt, mix, and cover the pan. Cook the rice until the water is fully evaporated/absorbed.

Make the Chicken:

1. Cut the cactus into small pieces and put into a pot with water. Cook on medium heat for about 10-15 minutes. Set aside.

2. Cut the chicken breasts into cubes. Season the chicken with salt and pepper. Heat a deep pan with oil on medium heat and once hot add the chicken. Stir occasionally.

3. Peel the potatoes and cut into cubes. Season with a little bit of salt. Once chicken is halfway cooked, add the potatoes and cook on high heat (it takes about 15 minutes for chicken to fully cook).

4. Cut the tomatoes, onions, chilis, and garlic into cubes and put into a blender. Add the chicken broth cube and blend until a salsa is created.

5. Pour the salsa into the pot with the chicken and potatoes, cover, and cook on medium heat for about 15 minutes. Season with salt and pepper before cooking.

6. Strain the cactus and put in the pot with the chicken, potatoes, and salsa. Cook for 5 more minutes and add cilantro as a final touch.

Serve chicken on a plate with the rice and enjoy!