Tuesday, July 27, 2010

Arroz con Pollo

In high school, I used to eat at a restaurant in Issaquah, Washington, called "La Costa."  I always ordered the Arroz con Pollo which was chicken, sauteed vegetables, over a bed of rice, topped with enchilada sauce and cheese.  They served this with flour tortillas.  It was delicious.  Since then, every time I go to a Mexican restaurant I look for Arroz con Pollo.  Sometimes restaurants make it, but the description is completely different.  I decided to try and recreate this recipe from memory.  It's been a good 10+ years since I've enjoyed this meal.  It was just as tasty as I remembered.

Arroz con Pollo

2 large chicken breasts cut into strips and then halved
1 green pepper, coarsely chopped
1 small onion, coarsely chopped
1 tomato, chopped
8 oz white mushrooms, halved
1 jalapeno, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
2 cups Monterrey Jack Cheese
Salt and Pepper, to taste
Serve with Mexican Rice

While the rice is cooking, prepare the enchilada sauce and set aside in a bowl.  Heat olive oil in a large skillet with deep sides.  Add chicken, seasoned with salt and pepper.  Cook chicken until almost done.  Add onions, garlic, jalapeno, and saute 3 minutes.  Add green pepper and mushrooms.  Saute until vegetables are tender.

Add tomatoes and enchilada sauce.  Simmer until heated through.

Pour mixture over Mexican rice and top with cheese.  Serve with tortillas, or eat alone.

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