Tacos Everyday Arroz Con Pollo

When I was a younger, post-college kid trying to  make his way in life, I used to go to a small Mexican restaurant in downtown Ft. Worth, TX with my buddy Chris before our restaurant shifts or on random off days. They had an unbelievable arroz con pollo dish that I could eat forever. Arroz con pollo is Spanish for “chicken with rice!”

This recipe is a play off their delicious dish, but with a Hook’s Tacos Everyday Rub Tex-Mex twist! This can be used as a main dish, a side dish or an easy weeknight dish that packs flavor and versatility.

Ingredients:

• Hook’s Tacos Everyday 
• Hooks H-Town AP Rub
• 1.5x Cups White Rice
• 2-3 Chicken Breasts or 4-6 Chicken Thighs
• 5x TBS Butter
• 1x Cup Chicken Broth
• 1/4x Cup Carrots (diced)
• 1/4x Cup Diced White Onion (diced)
• 1x TSP Minced Garlic
• 1x Medium to Large Tomato (diced)
• 1-2 CUPS Shredded Mexican Blend Cheese
• Cilantro for Garnish
• Fritos-Style or similar Corn Chips
• 3x TBS Sour Cream
• 3x TBS Guacamole
• Fresh or Candied Jalapeños (sliced)
• 6x Warm Flour Tortillas
• 2x Cups Water
• 2x Quarts Water
• 1/4 CUP Sea Salt
• 1/2 CUP Sugar
• (Optional) Mexican Lager or White Wine
• Hook’s Jalapeño Ranch Sauce 

Tools:

• Stargazer Cast Iron Skillet or Braising Pot with Lid
• Pot for Rice
• Griddle or Griddle pan
• Sharp Knives
• Serving Spoons
• Forks
• Mixing Spoon
• Wooden Spoon or Spatula
• Bowl For Brining Chicken
• Measuring Cups/Spoons
• Tongs
• Tortilla Warmer Container
• Thermoworks Heat Resistant Silicon Trivets/Pot Holders
• Thermoworks Time Stack
• Cutting Board for Veggies and Done Chicken

Method:

1. Fill bowl large enough to hold chicken with about 2 quarts of water, 1/4 cup salt and 1/2 cup sugar. Whisk until the seasoning melts. Trim off any thicker fat chunks then add chicken to brine bowl. Let brine for 30 minutes - 1 hour. 
2. Pour rice into a medium pot and rinse with cool water, mixing with your hands until the mixing water runs clear.
3. Pour 2 cups of water into pot and add 1 TBS butter and a couple dashes of the Hook’s H-Town AP. Cook on medium-high heat. When the water begins to boil, cover with a lid and turn heat to simmer (low) for 8 minutes. After the 8 minutes, remove from heat.
4. While the rice is cooking, warm a large skillet or braising pot to medium heat and add 1 TBS of butter, swirling the butter to coat the bottom of the pan, but not allowing it to burn.
5. Add garlic, carrots & onions to the pan, season with H-Town AP and cook 3-5 minutes until tender. Remove the veggies from the heat and pour into a bowl on the side until later. Leave the “fond” in the pan. 
   PRO TIP: The “fond” are the little bits of food left in the pan after sautéing or frying. It’s essential for connecting flavors to added proteins or broths. If the fond is light golden or brown, it’s perfect, but if it’s black, then it’s been scorched and wild be bitter to the taste. It’s ok to toss it & get the skillet back on and ready for the next steps. 
6. Remove chicken from brine, part dry with a paper towel and season the chicken with Tacos Everyday.
7. Back on the heat, add 2 TBS butter and chicken (skin side down if using skin-on) to warmed, fond-filled skillet and brown the surface of the chicken for 5-8 minutes per side checking to assure you don’t scorch the meat or skin.
8. Add in the sautéed veggies, Mexican beer & chicken stock. Season with Tacos Everyday to taste.
   PRO TIP: You can add extra layers of flavor at this stage with adding a 1/2 can of Mexican beer or a 1/4 cup of white wine. The meat will soak up the additional liquid, but any alcohol or alcohol flavor will cook away. 
9. Cover and let simmer for 20-30 minutes or until chicken is cooked through (165-180 degrees) then remove from heat. 
10. While chicken is braising, warm tortillas on a griddle or griddle pan and set aside in a tortilla warmer or on a paper towel lined plate topped with another paper towel. 
11. When chicken is done, you can remove it to a cutting board, remove the bone and skins to discard and chop meat or strip/shred chicken then return it to the stock mix.
12. Fold in cooked rice & diced tomatoes.
13. Top with shredded cheese, corn chips, a dollop of sour cream, guacamole, jalapeños & cilantro leaves.
14. Enjoy this dish as a stand-alone meal, stuffed in warm flour tortillas or into a smoked turkey leg.
15. Drizzle with our Hook’s Jalapeño Ranch Sauce.
16. Enjoy with one of our margaritas.  

** If you like this recipe & have mixed it, please leave a review, follow us on Instagram: @HooksSpiceRubs & TikTok: @HooksRub and share it with your friends!