Recipe of the month
Arroz Con Pollo!
Lindita’s Arroz con Pollo
2- 1/2 quarts of water
1- whole pre-cut chicken
2- cubes chicken bouillon or 2 tsp. Knorr
Tomato Bouillon with Chicken Flavor
1- cup long grain white rice
2- chopped celery stems
½- onion, diced
½- green bell pepper, chopped
1- teaspoon of garlic salt
Fresh cilantro (to your liking)
½- teaspoon pepper
½- teaspoon salt (optional)
1- fresh-diced tomato
1- cup of Linditas’ Salsa (prepared with tomatoes)
In a large stock pot before the water starts to boil, slowly add in the chicken.
When it starts to boil, turn heat down to a medium heat.
This is when you add the chicken bouillon or a teaspoon of salt. Keep simmering with a lid on it, make sure you crack the lid so it won’t spill over.
Now, in another skillet, brown your rice on medium heat, keep stirring so it won’t burn. If it does, you’ll have to start the process all over again. I’ve done this a couple of times. (That I’ll admit).
After the rice is browned, slowly add to the simmering chicken. Please be real careful with this process.
Once you’ve added the rice, go ahead and add in your seasonings, onions and vegetables.
I add a cup of Linditas’ Hot Salsa for extra flavor and Spice. Toss in fresh cilantro before your ready to serve.
This recipe will definitely serve four hungry people and maybe have a left over.
Serve with warm flour or corn tortillas. Salsa & cheese Gorditas if you want to get creative and festive ~
2- cups corn (Quaker) Masa Harina Tortilla Corn Tortilla Mix
1/2- tsp table salt
1/2- tbsp baking powder
1- & 1/2 tbsp olive oil
1- 1/2 to 2 cups real warm water
1/4- cup vegetable oil for griddle
In a mixing bowl add Masa Harina, salt, baking powder, mix well.
Add oil and water and knead until all ingredients are blended well and your able to form a ball.
Divide dough into 10-14 balls. Keep dough covered.
Using a rolling pin, a tortilla press, or hands, press each ball. If using a tortilla press, press each ball between 2 plastic sheets to form a circle.
Add oil to griddle or skillet and line a baking dish with paper towels.
Place gorditas in skillet 2-3 at a time.
Cook each side 2-3 minutes or until lightly browned.
Place on paper towels then add Lindita’s Salsa and cheese and top with a gordita and place back on the skillet until cheese melts.
Remove from heat and cut in 4 quarters or wedges.
Serve warm. Can be reheated in microwave. Great with hot coffee too.