Inspired by an amazing night out on the town in Cancun, Mexico
While on our way to scout a potential site to open a Del Sol store in a sleepy little village and cruise port town of costa Maya, We first disembarked in Riviera Maya, Cancun Mexico.
This colorful and vibrant city is beautiful and bustling. A mecca for tourism and a mixture of old world charm give the city a very unique and appealing draw.
Colin and I were taken aback by the amazing smells and inviting smiles that permeated the air. There were so many lovely restaurants to take in and sights to see and enjoy. One night, and it was one of those “Where to next” nights that seemed to last a second but actually quickly escaped to dawn… we happened upon a small corner festival in Parque de la Palapas, a famous city park near the center of town. Here we had the most memorable experience.
We shared drinks and contemplated our next big life move while sharing arroz con pollo and a Mexican Grilled Cheese sandwich.
Here is our version of Arroz Con Pollo
What you will need:
- 1/4cup olive oil
- 1 1/2lb boneless chicken thighs, cut into 1 inch pieces
- 1 teaspoon salt
- 1 tablespoon of freshly squeezed lime
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons pepper
- 1 ½ cups long grain rice
- ½ cup diced onion
- 1 Poblano chile, diced
- 2 Serrano chiles, 1 minced and 1 left whole
- 2 carrots, diced
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- 3 cups chicken broth
- 1 teaspoon cumin
- 1 tablespoon tomato or chicken flavored bouillon granules
- 1 cup diced green pepper
- 1 cup diced yellow pepper
- 12 corn tortillas
- 6 lemon wedges
- 2 cups homemade or store bought salsa, if desired
- ½ cup cilantro (Cilantro is just the perfect garnish as well for Mexican dishes)
What to do:
- 1 Heat oil over medium heat for 5 minutes in a heavy pot. Season the chicken pieces with the first 4 dried spices listed. Cook chicken for 3 minutes per side and remove from the pot. Remove about 1 1/2 tablespoons of excess oil out of the pot.
- 2 In the same pot, add rice and toast for 3 minutes. Add the onion, Poblano, Serrano, and carrots, cook for 3 more minutes. Add lime juice, garlic and tomatoes, stir well to combine and cook for 1 minute.
- 3Add the broth, cumin, and bouillon granules, and bring to a boil. Taste for salt, reduce heat slightly, and add chicken pieces back into the pot, spaced out evenly. Add the whole Serrano pepper to the dish, cover and cook at a low simmer for 12 to 15 minutes. Add diced peppers on top.
