Arroz con Pollo

Years ago while in culinary school, I had a chef-instructor who would always whip up a batch of her "Mexican Rice" while we worked in the kitchen. To me, it was a little bit of heaven after a challenging day slaving over a hot stove. Never having seen her make it, the memory of its flavors and textures stayed with me. I know she used a lot of whatever was laying around so some nights there would be chicken or various forms of pork in it so while different every time, somehow it remained constant in my memory. Still unable to replicate it, I'd almost given up. Until last night...

While this isn't a perfect replica, this version conjured the same comfort and deliciousness that Chef's dish provided. Which also proves that recipes are mere suggestions. If the overall dish is successful, who cares if you used only had a red pepper but no green? Trust me, noone will care.

Note: This recipe can easily be doubled and was created with what I had on hand - just make sure you use 1 part rice to 2 parts water.

Yield: 3-4 portions

Arroz con Pollo

½ lb boneless, skinless chicken breast, cut into bite size pieces
1 garlic clove, minced
½ small yellow onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
½ cup dry white wine
¾ tsp. paprika
½ tsp. ground chipotle
½ cup long-grain rice
1 cup water
1/3 cup canned diced or chopped tomatoes
½ cup frozen corn
½ cup frozen peas
2 Tbs capers, drained and rinsed
¼ cup green olives, chopped
2 Tbs fresh parsley, chopped

Season chicken with salt and pepper.

Heat 1 Tbs olive oil in a large, heavy pot (with a lid) and brown chicken on both sides, 2 min per side. Using tongs, remove chicken and set aside.

Add an additional 1 Tbs olive oil and add onion, garlic and both peppers and cook over medium-high heat until onion begins to soften, about 3 minutes.

Add wine, scraping up any brown bits from the bottom of the pot with a rubber spatula or wooden spoon. Let the wine bubble until reduced.

Add rice and stir to coat with the olive oil and vegetables. Add in water, tomatoes, paprika, chipotles and reserve chicken and any accumulated juices.

Reduce heat to low, cover and let simmer for 15 minutes.

Add in frozen corn and peas, cover and let cook an additional 5 minutes.

Stir in olives, capers and parsley and serve.