| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 490 | 11g | 2g | 67g |
| sugars | fibre | protein | salt |
| 7g | 4g | 34g | 1.1g |
With a childhood rooted in the heart of Texas, my culinary palette has been heavily influenced by vibrant Tex-Mex flavors and comforting Southern cuisine. Keeping those influences close to my heart, I’ve developed a penchant for reinventing traditional recipes with a modern flair. One such affair of the heart is the Hoja Santa Arroz Con Pollo, a mouthwatering blend of aromatic rice, succulent chicken, and the zesty twist of hoja santa leaves.
A Burst of Tex-Mex Flavors
The use of hoja santa leaves, also known as “Root Beer Plant” or “Mexican Pepperleaf”, lends an anise-like flavor to the dish. They breathe life into the simplicity of the rice and chicken and create a hint of complexity pulling you in for one delicious bite after another. The delightful mix of fresh lime juice and cilantro adds a bold, tangy zing, while the medley of mixed bell peppers, onions, and tomatoes wonderfully complements the savory, earthy taste of the chicken.
Delightfully Healthy
Aside from its divine taste, Hoja Santa Arroz Con Pollo also boasts significant health benefits. The colorful peppers are brimming with vitamins A and C, known for their antioxidant and anti-inflammatory properties. Onions and garlic, collectively hailed as allium vegetables, may reduce the risk for several types of cancer and are believed to boost heart health. Finally, green peas and corn not only infuse the dish with nice pops of color, but they also provide dietary fiber and important minerals like potassium and magnesium.
An Essential in Any Fiesta
This dish is perfect for gatherings big and small, offering a hearty and enjoyable centerpiece that is both nurturing to the senses and the body. It draws on the warmth and familiarity of chicken and rice, amplified by the energetic profile of Tex-Mex cuisine. Consume it on its own, or pair it with a vibrant black beans and rice dish or a tangy, refreshing mango-avocado salsa to truly bring the fiesta to life!
Join me in my culinary adventures as we transform traditional recipes like Hoja Santa Arroz Con Pollo into modern marvels. Let’s create magic in our kitchens, and most importantly, let’s have fun doing it!
What You’ll Need
- 3 chicken breasts, boneless and skinless
- 6 large Hoja Santa leaves
- 3 cups of long grain white rice
- 6 cups of chicken broth
- 1 cup of mixed bell peppers, diced
- 2 medium onions, diced
- 4 cloves of garlic, minced
- 1 cup of green peas
- 1 cup of fresh corn kernels
- 2 ripe tomatoes, diced
- 1/2 cup of fresh cilantro, chopped
- 1/2 cup of fresh lime juice
- 3 tablespoons of vegetable oil
- Salt and pepper to taste
Method
Step One
First, season the chicken breasts generously with salt and pepper. Heat 2 tablespoons of vegetable oil over medium heat in a large Dutch oven or heavy bottomed pot. Once the oil is hot, add the chicken breasts, and cook for about 5-7 minutes each side or until they’re golden brown and cooked through. Remove the chicken from the pot and set it aside.
Step Two
Add the remaining tablespoon of oil to the pot. Once the oil is heated, add the onions and bell peppers, and sauté until the onions become translucent, about 5 minutes. Add the minced garlic and continue to sauté for another minute.
Step Three
Add the rice to the pot and stir so that the rice is fully coated in the oil and starts to toast slightly. This will give the rice a nice, nutty flavor.
Step Four
Slowly pour the chicken broth into the pot, stirring continually to prevent clumps from forming. Bring the mixture to a boil over medium heat.
Step Five
Once the broth is boiling, reduce the heat to low, and add the diced tomatoes, corn kernels, and green peas. Stir well, ensuring that everything is well combined.
Step Six
Place the Hoja Santa leaves on top of the rice mixture. Cover the pot, and let it simmer for about 20 minutes, or until the rice absorbs all the broth and is fully cooked.
Step Seven
While the rice is cooking, slice the cooked chicken into thin strips. After the rice has cooked, remove the Hoja Santa leaves, and stir in the chicken strips. Allow everything to cook together for a few more minutes until the chicken is well incorporated and re-heated.
Step Eight
Just before serving, sprinkle the dish with fresh chopped cilantro and drizzle with fresh lime juice. Stir everything together one more time, and season with more salt and pepper if needed. Your Hoja Santa Arroz Con Pollo is now ready to enjoy!
