Arroz con Pollo (Chicken and Rice)

Posted by On August 11, 2015 0 Comment
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Arroz con Pollo Recipe

Arroz con Pollo

Arroz con Pollo is a one pot dish popular throughout the Latin-Caribbean islands. It consists of rice, whole pieces of chicken, sofrito, annatto for color, and lots of Adobo and other traditional seasonings. Each island, and in fact each family, makes their own unique version. This one includes olives!

INGREDIENTS

  • 3 1/2 lbs chicken, cut in pieces
  • 3 cups long-grain rice
  • 3 1/2 cups water
  • 1/2 cup basic sofrito (1/4 onion, green pepper, chopped and 3 mashed garlic cloves)
  • 1/2 tsp ground cumin
  • 2 tbsp olives and capers
  • 1 tsp culantro and annatto seasoning
  • 2 oz tomato sauce
  • 2 tbsp oil (to stir-fry the chicken)
  • Salt and black pepper to taste

INSTRUCTIONS

  1. Season chicken ahead of time with salt and pepper; let stand in the refrigerator until you are ready to cook.
  2. Heat the oil in a caldero or Dutch oven to medium heat. Stir in chicken and brown on each side for approximately 5 minutes, remove and store covered.
  3. Stir in sofrito, olives, capers, seasoning, tomato sauce and cumin, and sauté for about 4 minutes at low heat.
  4. Stir in rice. Mix well with the sofrito, add water, bring to boil.
  5. When rice begins to dry out, lower heat to a simmer and cover. Continue cooking for about 20 to 25 more minutes, until rice is completely cooked.
  6. Once cooked, stir and add the chicken. Cover and let cook for 20 more minutes.
Adapted from quericavida.com

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