Yes, good old Arroz con Pollo, a very Latin dish that takes a bit longer to cook than my quick version and it cost almost nothing. This is 2018 and there is no time for anything anymore. It’s all about the internet, social media, kid’s sports practices, games, tournaments and hurry, hurry, hurry; smile.
Approximate Prep and Cooking Time: under 30 minutes
Approximate Cost: $6.35 or $2.12 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
3 chicken drums ($1.80)
1 ½ tbsp. olive oil (.50)
1 tsp. chimichurri flakes (.30)
1 Sazon envelope (.25)
1 chicken bouillon (.25)
1 ½ c. Basmati Rice Medley ($1.75)
2 c. water (0)
1 chopped scallion spring (.15)
1 avocado ($1.20)
¼ of Roasted red peppers (Pimentos) (.15)
Prepare the drums by removing the skin and any unnecessary fat. Pat dry and season with chimichurri flakes, Sazón and 1 tbsp. of olive oil.
In a med-size pot add the drums with the oil marinade and cook them just until golden brown. Remove and set aside.
On the same pot, add the rice and stir to toast a bit, then add carefully 2 cups of water, the chicken bouillon and ½ tbsp. oil, stir well until all ingredients are combined.
Add the chicken drums, arranged on top of the rice without stirring and bring it to a boil.
Reduce the heat to low, cover the pot and cook for 20 minutes.
To serve, slice the avocados, slice the red pimento peppers and garnish with scallions.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.