Arroz con pollo. Rice with Chicken. Either way you say it, it is GOOD. This is a traditional Puerto Rican dish and something I ate often growing up. This is a good one to add to you weekly meals for a few reasons. It gives some new flavor updating to your traditional chicken dish. It’s a one-pot wonder (the less dishes the better, amirite?) and lastly it comes together pretty quickly which is perfect when you come home from work and don’t wish to spend the majority of your evening in the kitchen.
I don’t know about you, but I have episodes of Parks and Recreation and Modern Family I need to sit and watch for the millionth time. (Priorities!)
I use boneless chicken thighs for this recipe because the dark meat tends to have more flavor. However, feel free to use boneless chicken breasts if you prefer. Just be aware that chicken breasts have the tendency to become dry after cooking for a while.
Arroz con Pollo (Spanish Chicken with Rice)
Print RecipeIngredients
- 6-8 pieces of boneless chicken thighs
- ¼ cup tomato sauce
- 1 packet of goya Sazón seasoning
- ½ cup of sofrito
- 1 tablespoon pimentos-stuffed Spanish olives, chopped (and 1 tablespoon of the brine)
- 1 teaspoon Salt, plus 1 tablespoon
- ½ teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Oregano
- 2 cups uncooked long grain rice
- 4 cups water
- Cilantro, chopped for garnish (optional)
- Oil for frying
Instructions
In heavy-bottomed pot like a Dutch oven or shallow wide paella pan pour enough oil to coat the bottom of pan. Heat over medium-high heat.
Once oil is hot, add seasoned chicken to pan. Cook chicken on each side until browned, about 4-6 minutes per side. Don’t worry if not cooked through all the way, it will finish cooking later. Once browned on each side, remove from pan.
Using same pan lower heat to medium-low, add sofrito and cook for about 1 minute. Add olives, tomato sauce, sazon packet and rice. Stir rice until well coated and fragrant, about 5 minutes.
Next, add 4 cups of water. Add tablespoon of salt. Stir to combine then add chicken pieces to rice. Raise heat to medium-high and cook uncovered until it comes to a boil. Once boiling lower heat to low and cover and cook for 20-25 minutes until rice is tender.
Remove from heat and garnish with chopped cilantro. Serve and enjoy!
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