I've been looking for some smaller recipes for chicken breast, and came across this recipe at Food Network that I knew I could scale down. I wasn't sure about using tumeric and cumin instead of Sazon Completa, which was what they use to season arroz con pollo in Miami, but I went ahead and tried it with a few tweaks to tailor it to our tastes and needs.
I did not use a whole chicken, as three small boneless & skinless breasts work better for us. Because I didn't have the chicken bones and skin to flavor my rice I added an extra two tablespoons of butter and crumbled a chicken boullion cube into my low-sodium chicken broth. I also only used about a quarter cup of peas because my guy doesn't like them. Despite my tweaks the dish came out absolutely delicious. I loved it and my guy really loved it, so this one will go into the cookbook for future meals.
1 comment:
Jimmy would really like this. I don't eat things like this. Peppers. The enzymes tear me up :(
Post a Comment