Mexican Arroz con Pollo: Chicken and Rice

Step 1

Heat oil over medium heat for 5 minutes in heavy pot. Season the chicken pieces with the first 4 dried spices listed. Cook chicken for 3 minutes per side and remove from pot. Remove about 1 1/2 tablespoons of excess oil out of pot.

Step 2

In same pot, add rice and toast for 3 minutes. Add the onion, Poblano, Serrano, and carrots, cook for 3 more minutes. Add garlic and tomatoes, stir well to combine and cook for 1 minute.

Step 3

Add the broth, cumin, and bouillon granules, and bring to a boil. Taste for salt, reduce heat slightly, and add chicken pieces back into pot, spaced out evenly. Add the whole Serrano pepper to dish, cover and cook at a low simmer for 12 to 15 minutes. Add diced zucchini on top, making sure you do not mix (disturb) rice. Cover and continue cooking until all of the liquid is absorbed. Remove from heat and let stand for 10 minutes.

Step 4

Before serving, fluff rice with a fork and mix zucchini in. Serve.