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

Ingredients

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

Instructions:

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.

Serve!

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Notes:

• 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

*Pantry Meal