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Arroz Con Pollo is a Mexican dish often made casserole style using European rice. This recipe was a special request for the flavor of Arroz Con Pollo with the creaminess of risotto. It works really well. Enjoy!
Here's the recipe for Risotto con Pollo (Low Sodium Version) without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
Top row, left to right: arborio rice, yellow bell pepper, red bell pepper, red onion. Second row: paprika, garlic, pepitas (dried pumpkin seeds), fresh cilantro leaves, semi-soft goat cheese. Third row: salt, saffron, tomatoes, frozen peas. Bottom row: olive oil, cumin. Not shown: chicken breast.
Crush the garlic under the flat of a knife one clove at a time.
After trimming the stem end it will be easy to slip the skin off.
The crushed garlic is easier to mince. Slice crosswise and then turn the garlic 90° to finish mincing.