Steps to Make Enchiladas Verdes Con Pollo Al Horno

Arroz Con Pollo Mexicano

Se pueden servir con una guarnición por encima, como puede ser lechuga, queso y crema ácida.

Recipe Summary Arroz Con Pollo Mexicano

I can eat this dish every night. I learned this recipe, like most of my Mother's recipes, without measurement. Here is my best effort to share it.

Ingredients | Enchiladas Verdes Con Pollo Al Horno

1 teaspoon vegetable oil

1 cup long-grain rice

2 small garlic cloves

4 cups water

3 cooked chicken thighs

¼ cup tomato sauce

¼ cup sliced carrot

3 tablespoons chopped celery

1 tablespoon chicken bouillon (such as Knorr®)

1 ½ tablespoons chopped fresh cilantro

½ teaspoon ground cumin

¼ teaspoon ground black pepper

Directions

Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving.

Substitute chicken broth for the water for a more flavorful broth.

Info | Enchiladas Verdes Con Pollo Al Horno

prep: 15 mins cook: 20 mins total: 35 mins Servings: 3 Yield: 3 servings

TAG : Arroz Con Pollo Mexicano

World Cuisine Recipes, Latin American, Mexican,