Honduras

Honduras (#11) Arroz con Pollo de Honduras

 

 

 

I knew I would make this dish for my blog but since it’s so popular throughout Latin America and other countries, I wasn’t sure which country it would represent until I did some research.  There are so many different versions and when I saw that in Honduras, they use a combination of cumin and curry, I knew I had to make it.  I used boneless skinless chicken thighs and long grain jasmine rice.  The spices are toasted in oil, then the rice is added and sautéed in the spice infused oil.  After cooking the chicken thighs in broth, it’s shredded then added to the rice along with peas and diced carrots.  I added a combination of chicken broth and water and let it simmer for about 25 minutes.  What a wonderful one-pot meal, and so easy to make.
 
In the coming weeks I’ll be making a Persian dish and Cuban Empanadas, and on cinco de Mayo I'll be making a Mexican fiesta!