"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Ya’ll ready for this deliciousness? My abiding and genetic love for Mexican food inspired this culinary experiment, and Cinco de Mayo may have had something to do with it too. It’s not traditional and has got a bit of a kick but in all the right places! Arroz con pollo literally means “rice with chicken”. I’m sure this will be just as fantastic without the chicken for all of my vegetarian friends though. Let’s dig in!
What you need:
What you do:
Set your rice to cook according to package instructions. Add a little coconut oil and sea salt to the water for flavor.
Place chicken and coconut oil in a skillet on medium heat. Cook chicken thoroughly (until no pink remains). Add onions, chilis, bell pepper, garlic and enchilada sauce. Let simmer while veggies cook. Add chicken broth and remaining spices. Let simmer and thicken.
Your rice should be done by now. Add it to the skillet and stir mixture well.
Serve and enjoy. Muy delicioso!