Thread: Mexican Chicken-n-Rice

Mexican Chicken-n-Rice / Pollo y Arroz Mexicano



Get ready for some of the most insanely rich and tasty Mexican rice you've ever had!
Today I'm showing you a classic one pot meal that'll have picky eaters coming back for second helpings.
I've a large clan so I doubled this recipe, with the added benefit of leftovers, much to my delight.


1 large frying chicken, chopped into respective parts and wet brined
2c uncooked, long grain, white rice
4 medium tomatoes
1 medium white onion, cut in half
3 cloves of garlic
3c chicken broth or stock
1/4c bacon grease or other oil
1T salt, 1/2t achiote paste or ground annato, 1/2t cumin, 2t Mexican oregano, 1 Bay leaf


Preheat oven to 450°
Melt the bacon grease in a large deep skillet or enameled dutch oven, over med-high heat brown the chicken well, remove and set aside.
When the oven is up to temp roast the tomatoes, onion and garlic, remove and place in blender, add all seasonings except the Bay leaf, pulse a few times for a coarse blend.
In the pan you cooked the chicken in, add the rice and saute till golden.
Add the tomato puree, chicken broth and Bay leaf to the rice, stir well and taste, add salt as needed to make the flavors "POP!"
Now add in the chicken pieces and bring to a boil.
Lower heat to a simmer and cover, cook for half an hour.
Turn down heat to low, uncover and let sit for 10-15 minutes before serving.

Got to try this one. I love chicken/rice combos.

Originally Posted by Haywire

Got to try this one. I love chicken/rice combos.

George, you can cheat on this recipe with little effect on flavor.
Substitute a can of Rotel's Chili Fixins for the puree.

Also, this recipe can be veggied up by adding chunks of green chile, onion, bell pepper, zucchini, yellow squash, carrot, celery or whatever you enjoy.

I know you're not real big on spicy hot, but for those who are you know the spiciness can be increased as desired.