Mexican > Rice > Chicken

Pollo Encacahuatado Rice Bowl Recipe

Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup uncooked white rice
- 2 cups water
- 1/2 cup creamy peanut butter
- 1/2 cup chicken broth
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges

Special equipment needed:
- Large skillet with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife

Step-by-step instructions:

1. Rinse the rice in a fine mesh strainer and drain well. In a medium saucepan, bring the water to a boil. Add the rice and stir. Cover the saucepan with a tight-fitting lid and reduce the heat to low. Simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let stand for 5 minutes.

2. While the rice is cooking, heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until browned on all sides.

3. Add the onion and garlic to the skillet and cook for 2-3 minutes, or until softened.

4. Stir in the tomato paste, chili powder, cumin, salt, and black pepper. Cook for 1-2 minutes, or until fragrant.

5. Add the peanut butter and chicken broth to the skillet. Stir until the peanut butter is melted and the sauce is smooth.

6. Reduce the heat to low and cover the skillet with a lid. Simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.

7. To serve, divide the rice among four bowls. Spoon the chicken and sauce over the rice. Sprinkle with cilantro and serve with lime wedges.


- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium-high heat for cooking chicken
- Low heat for simmering sauce
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 460
- Total fat: 20g
- Saturated fat: 4g
- Cholesterol: 65mg
- Sodium: 650mg
- Total carbohydrates: 39g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 32g

Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Almond butter or sunflower seed butter can be used instead of peanut butter.
- Vegetable broth can be used instead of chicken broth.
- Red onion can be used instead of white onion.
- Fresh parsley or basil can be used instead of cilantro.

Variations:
- Add sliced bell peppers or carrots to the skillet with the chicken for extra vegetables.
- Use shrimp or tofu instead of chicken.
- Serve the chicken and sauce over noodles or quinoa instead of rice.

Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Use a non-stick skillet to prevent the chicken from sticking.
- Stir the sauce occasionally while simmering to prevent it from burning.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Microwave leftovers in a microwave-safe dish for 1-2 minutes, or until heated through.

Presentation ideas:
- Serve the rice bowl in a shallow bowl or plate.
- Garnish with lime wedges and cilantro.

Garnishes:
- Lime wedges
- Chopped cilantro
- Crushed peanuts

Pairings:
- Serve with a side of steamed vegetables, such as broccoli or green beans.
- Pair with a crisp green salad.

Suggested side dishes:
- Steamed vegetables
- Green salad
- Roasted sweet potatoes

Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the chicken is not cooked through, continue simmering until it reaches an internal temperature of 165°F.

Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Pollo encacahuatado is a traditional Mexican dish that features chicken in a peanut sauce. The dish is believed to have originated in the state of Puebla.

Flavor profiles:
- Creamy, nutty, savory, slightly spicy

Serving suggestions:
- Serve as a main dish for lunch or dinner.

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Region: Mexican

Taste: Spicy, Savory, Tangy, Herbal, Aromatic