One-Skillet Arroz con Pollo

My aunt made this for a Christmas get-together last year, and my kids hounded me until I requested the recipe.  It really was very tasty, and we found it very easy to make here at home.  I’m going to give you the recipe as she gave it to me (with my changes in parentheses).

This is a great way to stretch a little bit of leftover chicken into a meal.

1 lb. boneless, skinless chicken, cut into 1/2″ strips (I used 2-3 c. chicken leftover from something else.)
3 T. oil
1 medium onion, chunky diced
2 garlic cloves, minced (I used, um…five.)
2 c. salsa of your choice
1 c. monterey jack cheese, shredded (I used colby.)
2 c. chicken broth
2 c. cooked rice
salt, & pepper to taste
1 t. cumin
1/4 t. cayenne pepper, if desired
chopped parsley, if desired

In large skillet, heat oil then add onion and garlic; cook for about 2 minutes.  Add chicken and season with salt, pepper, cumin and cayenne.  Cook until chicken is browned on all sides, which happens pretty quickly.

Add salsa and rice; stir frequently while chicken continues to cook.

Add chicken broth, a little bit at a time, stirring frequently while adding.  You may not need it all.  When chicken is cooked through and rice is creamy, remove from heat and stir in cheese.

Top with parsley, if desired.  (Green onions would be really good on top.)

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