Chicken Cazuela Recipe

Prepare chicken

Slice the chicken breasts into 1/2-inch strips or 1-inch cubes for quick, even cooking. Season with 1 tsp salt, 1 tsp black pepper and 1/2 tsp smoked paprika; lightly toss with 2 tbs flour to coat.

Sear chicken

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if necessary). Sear without moving for 2 minutes to develop color, then stir and cook another 2–3 minutes until just cooked through. Remove chicken to a plate and keep warm.

Sauté vegetables

Reduce heat to medium. Add the sliced onion and mushrooms to the same skillet; add a pinch of salt. Sauté 4–5 minutes until softened and mushrooms release their juices. Add 2 cloves minced garlic and cook 30–45 seconds until aromatic.

Deglaze & build sauce

Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits from the bottom. Let stock reduce about 1–2 minutes. Stir in 3/4 cup of your chosen sauce (see note: tomato-based like marinara, cream sauce, or a thinner mole). Simmer 2–3 minutes to combine and slightly thicken.

Finish

Return the seared chicken to the skillet and toss to coat in the sauce. Simmer together 2 minutes to heat through and marry flavors. Taste and adjust seasoning with salt and pepper. Stir in chopped cilantro if using and squeeze a little lime over before serving.

Rinse 1 cup long-grain rice under cold water until water runs mostly clear; drain well.

Heat 1 tbs vegetable oil in a small saucepan over medium heat. Add 1 clove minced garlic and sauté 20–30 seconds until fragrant but not browned. Add the drained rice and toast, stirring, for 1–2 minutes until lightly glossy.

Stir in 1 3/4 cups chicken stock (or water), 1/2 tsp salt and 2 tbs tomato sauce (optional). Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes. Fluff with fork before plating.

Heat 1 tbs olive oil in a small saute pan over medium heat. Add 1/4 cup finely diced onion and cook 2–3 minutes until translucent. Add 1 clove minced garlic and cook 30 seconds.

Add 1 cup drained rinsed beans, 1/4 tsp ground cumin, 1/4 tsp salt and 1/4 cup water or reserved bean liquid. Stir and gently simmer 3–5 minutes until warmed and slightly saucy. Taste and adjust salt. For a creamier texture, mash lightly with the back of a spoon or a potato masher.

If adding shrimp, pat 8 medium shrimp dry and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tsp olive oil in a separate skillet over medium-high heat. Cook shrimp 1–2 minutes per side until pink and opaque. Remove and add to chicken skillet in final 1 minute to warm and coat with sauce.

For a full plate: spoon a generous portion of Mom's rice onto the plate, place a serving of the chicken cazuela beside it, and add a scoop of beans. Spoon extra sauce from the skillet over the chicken (and rice if desired). Garnish with chopped cilantro and lime wedges.

For arroz pollo style (as noted): serve the chicken cazuela on a bed of rice only (omit separate side of beans). If shrimp was added, arrange shrimp on top of the chicken.