HOW TO MAKE ARROZ CON POLLO with vegetables/MEXICAN CHICKEN AND RICE with vegetables ❤

hi everybody i'm rachel from rachel cooks with love in today's video i'm going to be making a delicious traditional roscompoyo it's going to have some vegetables in it it's a delicious chicken and rice dish i was brought up with this dish my mama always made it and i think you're going to love this recipe let's get started so i've got my heat set on about medium and i'm going to go ahead and put in about a tablespoon of vegetable oil and i'm going to start out by browning my rice now i have already rinsed my rice really well to remove all that starch and i'm just going to brown this rice until it gets to a really nice golden brown now you don't want to burn it and you don't want it really dark you just want to give it good color and i've got approximately one and a half cups of rice in here you want to coat it with your oil like this now you want to stir it around without leaving it alone because it can burn on you you don't want to do that so here's my rice it's a nice light golden brown this is the exact color that i want it to be you don't want it to be too dark because there's no need for that so i'm gonna go ahead and remove it off the heat i'm gonna set it aside and get started on my chicken now i've got my heat set on medium high and i'm going to use this brazier here i'm going to put in about two tablespoons of vegetable oil like that and i'm gonna put in my chicken and i'm gonna sear it just like that i've got three chicken legs and i've got three chicken thighs and you don't want to burn your chicken but you do want to give it a nice here now i've got three chicken legs and i've got three chicken thighs and i cut the chicken thighs in half because they were a little big now this chicken here has the bone in it now the three chicken legs i have left the skin as you can see these have the skin on it but the thighs don't because if i leave the skin on all of them it'll get very greasy and my rose comp oil will be very greasy but i do want some of the grease because that's what gives our arroz compo a delicious taste so i left the skin on the three chicken legs and removed it off the thighs now i'm gonna leave it like this for about three minutes to get a nice sear you don't want to flip it around because if you do it'll get stuck on the bottom but at about three minutes it'll release itself and it'll be easy to flip it over so after three minutes i will flip it over to the other side so it's been about three minutes i'm gonna go ahead and flip my chicken over to the other side as you can see it's got a nice here on it and i'm going to replace my screen and leave it alone for another three minutes or so so it's been about three and a half minutes as you can see it's nice and golden from the other side too i'm going to go ahead and just move them around so they can just get a good steer all the way around on each side just about another minute or so just like this see i just like a nice beer on all sides now the reason i like to use legs and thighs is because i like brown meat i think it's very tender but you can use chicken breast too if you like now i'll give this chicken right here about another minute and a half [Music] now as you can see my chicken is real nice and golden on all sides now this arrows computer is going to be super yummy look at this grease that it has released at the bottom but it's not so much that you will have a real greasy dish just enough to give your rose compo a delicious flavor now i'm gonna go ahead and add my onions now i've got half of a medium onion and two little green onions only because i like the little green onions i like the taste and i like the color in the dish so i'm gonna go ahead and put my onions in here just like that until they get a little translucent and i'm also gonna put in my carrots now i've got one small carrot and i have cut it up into little pieces like this i like that it gives a little sweetness to the dish and i've got one large celery rib and i have cut it into little pieces like this i'm going to go ahead and add my celery in there now i'm gonna stir it around like this until my onions get a little translucent i have lowered my heat down to about medium because we're done searing our chicken just like that now while my onions and my carrots and my celery are sauteing really nice over here in my freezer i'm gonna go ahead and grind my spices now in here i've got three fourths of a teaspoon of whole cumin three-fourths of a teaspoon of peppercorns and two large garlic cloves i'm going to go ahead and cut them up into pieces like this and that'll make it a little easier to grind so i'm going to go ahead and grind them [Music] that's my tea kettle so i'm gonna go ahead and grind my spices now you can use regular pepper garlic powder and ground cumin if you want but i think that grinding the spices like this just gives it that fantastic authentic taste but you can do it any way you want now that i have done this i'm going to add a little bit of water just like that and i'm gonna bring it in together really good now as you can see my onions are real nice and translucent see it smells so good in here now i'm gonna go ahead and add my spices just like that and i'm gonna let it come up to a very light boil so that everything can release its flavor i know i always say that you have to wait until everything releases its flavor and it is true now the reason i say that is because right now it's very concentrated in there now this is going to give you the best broth for your rose conform now this is half of a green bell pepper and i like to cut it into strips like this because if you've got children and you're going to serve them it's real easy to just get them out of the way for them so i'm going to go ahead and put in my bell pepper like that and i'm going to put in my tomatoes i've got one and a half large roma tomato and i'm going to put in one tablespoon and a half of tomato paste now i like the flavor of the tomato paste it's slightly sweet it's like a concentrated tomato so i'm gonna go ahead and put in my tomato paste like that [Music] now i'm going to add my water now i've got hot water i always like to keep everything at the same temperature just like that that's four cups of water and i'm gonna go ahead and put one tablespoon and a half of chicken bouillon only because i wanted to just really intensify that chicken flavor that we're gonna have in here and i'm gonna let it come up to a light boil now as you can see it's come up to a light boil see it's smelling so good now this would be a good time for you to taste it now it's got the chicken bouillon but you want to taste it and see if it needs a little bit of salt if you think it needs a little bit of salt for your taste you go ahead and add some i'm adding very little because i think it tastes just almost perfect now i'm going to go ahead and cover it with a lid and i'm going to let it cook like that for a few minutes because the chicken is going to take longer than the rice the rice takes approximately 20 minutes but i want to make sure that my chicken legs and my chicken thighs are cooked all the way to the center without overcooking them so i'm going to let it cook like this for about 10 minutes or so i'll come back and check it and i'll let you know so it's been 10 minutes as you can see everything's looking wonderful and i know that the chicken is almost there now i'm going to put in my rice i'm going to put all your rice in there just like that see and i have one medium potato and i've cut it up into pieces about this size not everybody puts a potato in there at roscoe but i always have and i always will because i love the way it tastes in there if you don't want a potato in there you can leave it out now i'm going to add my cilantro that's also optional but the cilantro is so good in here so it's up to you now as you can see it's at a low boil like that and that's the way we want it to stay i'm gonna go ahead and replace the lid and i'm gonna let it cook for about 20 minutes until our rice is perfectly cooked now my timer just went off my arrows compoyo is ready as you can see it still has a light boil on it see look at that i'm gonna give it one minute before i serve and i'm gonna show you how i like to eat it so i'm ready to serve just like that look at that now i like to eat my arroz compo with beans that's the way my mom always made it and that's the way i like it and i'm gonna put some on the side oh it smells delicious now earlier today i made some flour tortillas now i don't think i would eat a rose compost with anything else but tortillas flour tortillas i love the way the combination taste so now for the taste test i like to get a little bit of my chicken which is very well cooked as you can see look at that with a little bit of the beans um so this is my arroz compoyo if you like my video give me a thumbs up send me a comment and tell me what you think and share with your friends thank you

Channel: Rachel cooks with love ❤

Views: 45,456

Keywords: how do you make arroz con pollo, how to make chicken and rice, mexican chicken and rice

Id: _mkNhN8uDaA

Length: 13min 14sec (794 seconds)

Published: Thu Mar 25 2021