This is not your mom’s chicken and rice, made with cream of mushroom soup and baked in the oven. This is it’s Hispanic ancestor, made in a skillet. A descendant of Spanish paella, arroz con pollo is prepared in many different ways in different Latin American countries. This is a delicious, quick and easy recipe to make and the chicken comes out fork tender.
Pre heat a large pan or deep skillet on medium high
Season the chicken with Creole seasoning, and then dredge in the flour
Add ~3 tbsp olive oil to the pan
Brown both sides of the chicken, but you don’t need to cook it through
While the chicken is browning, chop the onion and mince the garlic
Remove the chicken and set aside on a plate
Add 2-3 more tbsp of oil and add the rice and onion. Spread this out, but don’t stir too much so that the rice can brown. Stir occasionally so that the rice can brown on all sides.
While the rice is browning, combine the Rotel and the chicken stock together.
Add the garlic and cook until the the flavor blooms.
Spread the rice/onions out evenly, sprinkle with a little more Creole seasoning, and then place the chicken pieces on top.
Pour the stock mixture into the pan around the chicken.
Bring to a simmer and then reduce to low and cover tightly.
Let cook for 20-25 minutes until the rice has absorbed all of the moisture.
