Arroz con Pollo

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Arroz con Pollo


By Annette Kukoy and Jackie Shayotovich


      Gloria DeJesus is one of those great cooks who doesn’t always use a written recipe. She talked to us about the following dishes and we wrote up the recipes. Gloria is a member of St. Mary’s parish in Griffith.


Arroz con Pollo

4 skinless, boneless chicken breasts

Salt, pepper, paprika

3 tablespoons canola oil

1 small onion, diced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 jalapeno pepper, chopped  (optional)

2 cloves garlic, minced

1 teaspoon dried cumin

2 1/2 cups chicken broth

1/2 cup tomato sauce

1 1/2 cups long-grain white rice

1/4 cup chopped fresh cilantro

      Cut chicken into 1-inch pieces. Sprinkle with salt, pepper and paprika. Heat the oil in a large, deep frying pan over moderately high heat. Cook  chicken pieces, turning so that they brown on all sides. Remove the chicken from the pan and reduce the heat to medium; add the onion to pan; cook, stirring occasionally, until the onion starts to soften.  Add the peppers, garlic, and cumin and cook, stirring occasionally, until they start to soften. Add the tomato sauce and chicken broth; bring to a simmer. Stir in the rice and return the chicken pieces to the pan. Simmer with lid on over a moderately low heat for 20 minutes until the rice is done. Let sit for 10 minutes.  Add fresh cilantro before serving.


Chopped Mexican Salad


1 small clove garlic

1/4 teaspoon salt

3 tablespoons fresh lime juice

3 tablespoons fresh orange juice

1 tablespoon honey

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

4 tablespoons canola oil

      Mince and mash the garlic to a paste with the 1/4 teaspoon salt. In a medium bowl, whisk the paste with the juices, honey, cumin and black pepper. Slowly add the oil in a thin stream, whisking until blended. Season to taste with more salt, pepper or honey.

Tortilla Strips:

(6) 6-inch corn tortillas

1 1/2 tablespoons canola oil

1/2 teaspoon sea salt

      Preheat oven to 400 degrees. Stack the tortillas on a cutting board and cut in half. Then cut each stack of halves into thin strips, about 1/2 inch wide. Transfer the strips to a parchment lined sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat. Bake, stirring every 5 minutes, until light golden brown and crisp, about 15 minutes.


1 orange bell pepper, cored

1 yellow bell pepper, cored

1/2 medium red onion

1 medium zucchini

2 firm tomatoes, seeded

1 1/2 cups diced jicama

1 (15-oz) can black beans, drained and rinsed

1/4 cup fresh cilantro, coarsely chopped

      Dice the peppers, onion, zucchini, and tomatoes into 1/2-inch pieces. Combine all salad ingredients in large bowl. Add dressing and stir to combine, coating all ingredients.  Serve with tortilla strips.


No-Fry Fried Ice Cream

3 cups corn flakes cereal, crushed

4 tablespoons unsalted butter

2 teaspoons sugar

1 teaspoon  cinnamon

1/2  gallon vanilla ice cream

      Combine the cereal, sugar and cinnamon in a small bowl. Melt the butter in a large fry pan; add cereal mixture. Stir for a few minutes until it turns golden brown and smells slightly toasty. Let cool completely. Shape the ice cream into 3-inch balls and roll in the cereal mixture, pressing lightly to coat evenly. Place in freezer in an airtight container. (Before serving we used shredded coconut, chocolate syrup with a cherry on top.)


Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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