Ingredients with Measurements:
- 1 pound chicken breast, cut into small cubes
- 1 cup white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
4. Add the tomatoes, cumin, salt, and pepper and cook for another 5 minutes.
5. Add the chicken and cook until browned on all sides, about 10 minutes.
6. Add the rice and water and stir to combine.
7. Bring to a boil, then reduce the heat to low and cover with a lid.
8. Cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
9. Remove from heat and let sit for 5 minutes.
10. Fluff the rice with a fork and stir in the cilantro.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking the chicken and vegetables, low heat for cooking the rice.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 7g
Carbohydrates: 38g
Protein: 26g
Sodium: 250mg
Sugar: 3g
Fiber: 2g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or any other protein of your choice.
- White rice can be substituted with brown rice or quinoa.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add a can of black beans or corn for a Tex-Mex twist.
- Use beef or pork instead of chicken for a heartier dish.
- Add some heat with a diced jalapeno or hot sauce.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the skillet.
- Let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid and become fluffy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve in a large bowl or on individual plates with a sprinkle of fresh cilantro on top.
Garnishes:
Garnish with a lime wedge or sliced avocado.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Grilled vegetables
- Black bean salad
- Cornbread
Troubleshooting advice:
- If the rice is still hard after the cooking time, add a splash of water and continue cooking until tender.
- If the rice is too wet, remove the lid and cook for a few more minutes to allow the liquid to evaporate.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Hogao is a traditional Colombian sauce made with onions, tomatoes, and garlic. It is commonly used in a variety of dishes, including rice and stews.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of freshness from the cilantro.
Serving suggestions:
Serve with a side of avocado or a dollop of sour cream.
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Region: Colombian