The first time I had this delicious meal was in Mexico. There’s so many variations of it – and really there’s no wrong way to make it. As long as my chicken isn’t dry and it’s spiced nicely I’m going to enjoy my dinner. This is another one of those meals that reheats fantastically, so I can have a hot lunch the next day.
3 tablespoons olive oil
2 garlic cloves, minced
1 cup white onion, finely chopped
1 cup red pepper, chopped
1 cup green pepper, chopped
1 pound boneless chicken, cut into small pieces
1/2 teaspoon ground cumin
salt and pepper, to taste
1 cup rice
3 cups chicken broth
1 teaspoon saffron
2 1/2 cups mixed vegetables (carrots, peas, green beans, corn, etc) I use whatever I have frozen and let it unfreeze.
In a large skillet over medium heat add 2 tablespoons of the olive oil and chicken. Salt and pepper both sides to your liking and add the cumin. Cook until lightly browned on both sides and no longer pink. Remove from the pan and set aside.
Add the remaining tablespoon of olive oil, the garlic, onions, and pepper. Sautee for several minutes, allowing to soften. Add rice, broth, saffron, mixed vegetables and chicken back to the pan. Stir well and continue to cook over the medium heat until most of the liquid has evaporated, about 15 minutes. Reduce the heat to low, cover and cook another 15-20 minutes allowing the rice to soften. Serve hot.