Chicken with Rice – Pollo Con Arroz

chicken with rice

A recipe from ‘Life at Home in Mexico’ cookbook [1944].  It is one of those simple comfort foods that satisfies with every bite.

The recipe was incorporated into an encaustic (hot wax) art piece. (An interesting side note. When working with hot wax, one uses tools that heat it until it turns, temporarily, liquid.  While heating the wax with the dried onions in it, the onions gave off a smell like they were being cooked…which they were!)


1 frying chicken – cut up

1/2 cup oil

1 cup rice, uncooked

1/2 onion, chopped

1 clove garlic, minced

1/4 cup tomato puree

21/2 cups boiling water

Salt and Pepper

Cut chicken in pieces and fry in oil until a delicate brown. Remove from pan. rice1Add the unwashed, uncooked rice to the oil in the pan and fry until golden, stirring frequently. Add onion, garlic, tomato puree and boiling water.rice 2 Season with salt and pepper. Add the browned chicken, and let simmer covered,f or 30 minutes. Do not remove cover. It must steam thoroughly. Serves 6-8.


* Lisa’s note:  I added cumin seed (about a teaspoon per serving) at the end to jazz it up.
chicken and rice



Curry in a Hurry – Aunt Joanne

joanne2 tsp. curry powder or *Garam Marsala
1/3 cup chicken broth
1/3 cup light coconut milk
cooked chicken pieces
chopped cilantro

Whisk together curry, broth & coconut milk.

bring to boil
add meat
let stand for 5 minutes


aunt joanne

Jeanettes Teriyaki Chicken

Jeanette’s Teriyaki Chicken

3/4 cup soy sauce

1/3 cup Vermoth (or dry white wine)

2 tblsp. brown sugar

1/4 tsp. garlic powder

1/8 tsp. pepper

2 green onions chopped fine


Marinate chicken and / or cook in sauce

**DO NOT use marinate sauce after raw chicken has been removed – unless it’s thoroughly cooked (salmonella)