The first stop is to the taqueria
Arroz con pollo (Mexican chicken with rice) would always be the first thing I ate when I returned to the USA from abroad. After a tortuous 17-hour flight, I need my spicy chicken and rice to cheer me up. Tender chicken with mushrooms and peas simmered in a spicy tomato broth with rice was something I dreamed about when so far away from home. So, before we went home, we stopped at the local taqueria.
Arroz con Pollo on demand
As trips home become fewer and far between, I started experimenting at home with how to replicate it at home in my Asian apartment kitchen. Although not exactly like the original dish I so dearly love, I’m happy to report that this recipe hits the spot when I’m craving a bit of home. Not only that, but it’s also a fairly easy one-pot meal to make in a hurry which is great if you are a busy mom like me.
More one-pot recipes for busy at home cooks: