Print the recipe card! arroz con pollo
There are many variations on this dish. If you already have a favorite Arroz con Pollo recipe chances are it can be turned into a food storage meal! I chose this one, inspired by Chef Brad’s “Those Wonderful Grains II”, because it includes two grains that I store, quinoa and millet. Also, mustering up my courage, I finally decided to give whole canned chicken it’s day in court. I’ve been wondering for a while what this product was like — after trying it everyone here agreed, it really wasn’t bad!
serves 10 – 12
prep time: 15 minutes
1 can canned whole chicken (*see note)
1 can tomato paste
2 tsp. dried oregano
1 tsp. dried parsley
1 (4 oz.) jar capers
1 (5.75 oz) jar sliced green olives
1/3 cup dried onion
1 cup freeze dried green pepper
1/2 cup water
2 TBS red wine vinegar
1 tsp. garlic powder
1 1/2 TBS sugar
1/8 cup oil
1 1/4 cup each white rice, quinoa and millet (*see note)
1 (14.5 oz) can chicken broth
1 cup water
Rehydrate dried onion and green pepper using 1/2 cup of water in a small bowl. Separately, combine shredded chicken, tomato paste, oregano, parsley, garlic powder, capers and green olives. Add in hydrated onion and pepper and spices. Mix together and set aside.
In a skillet heat oil and sugar until sugar is caramelized. Add tomato and chicken mixture and cook for 5 minutes. Add grains, broth and 1 cup water. Cover and simmer (or use Wonder Oven) for 30 minutes. Serve.
Caramelizing the sugar…
Cook chicken and tomato mixture just for a few minutes.
Add in the grains and broth.
Finally, cover the skillet and simmer (or use Wonder Oven to keep hot) for 30 minutes.
- In place of whole canned chicken, 1-2 cans regular shredded chicken can be used with 1 large can (6 cups) of chicken broth.
- I used a small yellow rice mix for my rice measurement this time just to see what it was like. It really didn’t change the taste of anything — regular white rice is just as good.
- This recipe is mild (for the kids) — I spice it up on my own plate with a little hot sauce and lime juice added.
- I’ve not bagged it this way yet, but the thought just occurred to me that this meal would work as a pantry meal too, so the next time I make it I’ll do that. Hurray — another pantry meal!!
De- Mystifying Canned Whole Chicken
I was able to get 3 cups of broth from the can of chicken to use in the recipe.
After removing the skin and throwing away the bones, this is the meat I was able to use in the recipe. In a food storage plan it sure would be a nice change in texture compared with the usual “shredded chicken” that’s used most frequently.
In my book this recipe is used as a:
*Long Term Recipe
*3 month meal