Arroz con Pollo (chicken and rice)

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Ingedients:

Enough olive oil to cover the bottom of a sturdy Dutch oven or large frying pan with lid
4 Split chicken breasts cut into mouth-size pieces, seasoned w/garlic,
Salt and black pepper (to your taste)
4 garlic cloves minced or chopped
2 or 3 pinches of ground Cumin
2 or 3 small chopped Tomatoes
1/2 cup green peas
2 or 3 chopped Green Onions (white or yellow onions are good too, just don’t overdo the quantity)
2 small cans tomato sauce (or 2 cans roasted chopped tomatoes work well too)
At least 2 roasted green chilies, heat tempered to your liking
1 large chicken Bouillon cube (I like the Mexican brands, the others have way too much salt)
2 to 3 handfuls of long grain rice, (white or brown is good, although the brown needs more water). Enough water to cover the contents of the pot, (but not so much that when it comes to boil it overflows)

Directions:

Set up your Dutch oven or pan on a middle to high flame and warm up the olive oil. After two or three minutes, drop in the garlic cloves, your chicken pieces and season with Comino. Let it sizzle and brown for at least 10 minutes or so (chicken will not be completely cooked and that’s ok) and then add your chopped tomatoes, green onions, green chilies and rice. The tomato sauce goes in next. Keep stirring, it will be sizzling, so be careful! Now add the Bouillon cube along with the water. Stir contents and bring to boil, cover and let simmer until rice is done. A secret I have is that I re-season after all this comes to a boil, just because I love the pungent flavor and can’t stand bland rice with chicken, so repeat seasoning with garlic, Cumin and black pepper only, you don’t need more salt ─ it will be garlicky and lovely!

Debbie