This is a true Latin American comfort food. My Panamanian style arroz con pollo is a very easy recipe to make with chicken breast, garlic, recaito, onions, peas and carrots. This recipe comes together very quickly if you do not have much time for a weeknight meal.
Rinse the rice in a strainer until the water runs mostly clear. In a sauce pan on medium heat place ¾ Tbsp. of olive oil and rice and stir until hot.
Add the water and salt. Bring to a boil. Turn heat down to medium, cover. Cook for about 20 minutes. Remove cover and fluff. Leave uncovered until ready to use.
While the rice is cooking: In a small dish, mix together salt, pepper, oregano and garlic powder. Sprinkle over split chicken breast. Allow chicken to absorb the seasonings for about 1 hour.
In a skillet on medium heat add the canola oil once hot sauté the chicken until brown on both sides. Cover and cook for about 10 minutes on low.
Once the chicken has reached an internal temperature of 165°F remove from the skillet and allow to rest for about 10 minutes on a cutting board. Once cooled slightly dice into ½ inch cubes.
In the same skillet the chicken was cooked in, turn the heat to medium, place 1 Tbsp. olive oil, diced carrots, garlic, recaito and onion. Cook until onions are translucent.
Add the diced chicken and toss until well blended. Cover and cook on low until the carrots are soft.
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