“The Valley” is what we, in Texas, call the Rio Grande Valley. It’s located on the southernmost tip of the state, bordering Mexico, and it’s where Sandy grew up. The Valley is a melting pot of American and Mexican cultures, and is known for its festivals, architecture, and cuisine. So when Sandy talks about comfort food, she thinks of dishes that are often heavily influenced by traditional Mexican flavors. Arroz con Pollo (rice with chicken) is one of her favorites. Many Spanish-speaking countries claim this dish, so there are many different ways to prepare it. This particular recipe is served up Valley style and is uniquely Texan.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Season the chicken with salt and pepper. Heat the olive oil in a large sauté pan set over high heat, and add 4 pieces of the chicken. Fry the chicken until browned, about 5 minutes on each side. Transfer the chicken to a paper towel–lined plate and set aside. In small batches, continue to fry the remaining pieces of chicken.
Step 3
Add the rice to the oil remaining in the pan and fry over medium-high heat until it is golden brown, about 10 minutes. Add the tomatoes, tomato sauce, onion, bell pepper, peas, tomato paste, garlic, bay leaves, cumin, 2 teaspoons of salt, 2 teaspoons of black pepper, and 2 1/2 cups of the broth. Bring to a boil, then transfer to a 9 x 13-inch casserole dish.
Step 4
Add the chicken to the casserole dish, nestling the white meat into the rice to prevent it from overcooking, and place the dark meat on top of the rice. Cover the dish with foil and bake until the rice is tender and the chicken is no longer pink, 40 to 50 minutes. If needed, add more chicken broth, 1 cup at a time, to the dish during baking to keep the chicken and rice moist.
