Oh, man, this is so simple it’s barely worth posting, but it was easy and delicious and I made it last night and it made me so happy (not as happy as the arroz con pollo from Maz Mezcal, mind you, but not bad, and Maz Mezcal’s is rather more oily anyway) and thus I highly recommend giving it a try.
- One 10-ounce (or so) package of Vigo yellow rice
- One full chicken breast, cooked
- One package of peas
- One red or orange pepper
When I say simple, I mean simple. You boil the water and start cooking the rice, using a covered skillet like the package recommends, and not a pot. You grab a Steamfresh Singles package of peas and nuke it up. You cut the pepper into thin slices. You take the chicken—cooked, mind you; I get lemon grilled chicken breast from Fairway’s deli counter, and it’s as flavorful as any I’ve ever made, and it’s actually the same price per pound as the Murray’s raw chicken breasts I usually buy, which makes me wonder both what kind of chicken Fairway uses and whether I’m completely insane buying $9/lb organic and antibiotic-free chicken breasts—and cut it into chunks, maybe a little bigger than a golf ball but smaller than a Spaldeen.
When the rice is done, take your peas and your peppers and your chicken and throw them all into the skillet. Mix everything together with a large serving spoon. Then cover the skillet again and let sit for 10 minutes. That both normalizes the temperatures of the ingredients and allows a hint of saffron to penetrate the entire dish.
Plate. Serve. Enjoy. So easy! So delish! I’m going to have leftover arroz con pollo tonight.