The Corporate Cookbook

About This Recipe:

There is an amazing Peruvian restaurant in Long Island City called Jora that I used to love getting dinner at when I lived in Queens. My favorite main dish to get there by far was the arroz con pollo (with a mango pisco sour to wash it down with.) I’m not sure if it is technically a traditional Peruvian dish, but it’s super delicious and flavorful regardless.

There are many great ways to make arroz con pollo, but Jora makes theirs with chicken breast, rice, peas, and cilantro which is pretty standard from what I have seen. This recipe looks and sounds impressive, but it’s actually a fairly simple one skillet meal. The hardest part is waiting for the rice to simmer and cook, but aside from that, it is quite low maintenance. All of the main ingredients are super accessible, and I find that I don’t need any additional side dishes or carbs with this fantastic arroz con pollo!

Enjoy!

Ingredients (4 servings)

-1 lb chicken breasts, cut into large pieces
-1 large yellow onion, diced
-1 red bell pepper, sliced
-3 garlic cloves, minced
-1.5 cups long grain rice
-14.5 oz canned diced tomatoes
-14.5 oz chicken stock
-3/4 cup water
-1/2 cup peas (fresh or frozen)
-3 tbls cilantro, chopped
-Olive oil
-Salt and pepper

Chicken Seasoning

-1 tsp garlic powder
-1/2 tsp cumin
-1/2 tsp paprika
-1/2 tsp chili powder
-1/4 tsp black pepper
-1/4 tsp salt

Instructions (1 hour)

1. In a small bowl, mix together all of the seasoning ingredients. Sprinkle evenly over the chicken on both sides and rub in.
2. In a large skillet over medium high heat, pour in 1-2 tbls of olive oil and brown the chicken for 4-6 minutes per side (they do not have to be fully cooked.) Transfer to a plate.
3. Add in the onions and peppers and sauté for 7 minutes until tender and starting to caramelize. Add in the garlic and cook for 1 minute.
4. Stir in the rice and toast for 1 minute. Then pour in the tomatoes, chicken stock, and water. Bring the mixture to a boil.
5. Nestle the chicken back in the pan. Cover the skillet and simmer on low heat for 25 minutes.
6. Once the rice is fully cooked, toss in the peas to heat through and garnish with the cilantro.