Arroz Con Pollo (Puerto Rican Chicken and Rice)
User Reviews
4.8
48 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
5
-
Calories
591 kcal
-
Course
Main Course, Dinner
-
Cuisine
South American
Arroz Con Pollo (Puerto Rican Chicken and Rice)
Report
This scrumptious Puerto Rican chicken and rice dish is a weekly staple at my house. Arroz con Pollo is an easy one-pot meal, that's ready in no time and is perfect for meal prep and freezer meals.
Share:
Ingredients
- 2 tsp adobo seasoning $0.20
- 1.5 lbs chicken thigh $6.49, boneless
- 2 2/3 Tbsp cooking oil $0.11, divided
- 1/4 cup sofrito $0.36
- 1 red bell pepper $0.98, small dice, divided
- 1/2 yellow onion $0.19, small dice
- 3 cloves garlic $0.24, minced
- 2 Tbsp tomato sauce $0.06
- 1/2 cup olives $1.16, pimiento stuffed; Spanish type
- 2 cups rice $0.74
- 2 1/2 cups chicken stock $1.12
- 1/4 tsp salt $0.02
- 1 1/2 tsp Sazon seasoning $0.19
- 1/2 cup green peas $0.33, frozen
- 1/4 cup cilantro $0.11, optional garnish
Instructions
- Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.
- Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.
- Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes. Add the garlic, tomato sauce, and olives. Sauté the mixture until it's fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.
- Add the rice, sazón, and salt and gently mix them into all of the ingredients, so that every grain is covered in the sauce. Add chicken stock and bring to a boil. Allow mixture to boil undisturbed until some of the stock has evaporated and the rice is visible on the surface of the pot, about 5 to 8 minutes. There should be multiple round steam vents on the surface of the rice.
- Place the reserved chicken thighs on top of the rice. Lower the heat to low and cover the pot with a tight-fitting heavy lid. Cook for 20 minutes, until all of the stock has evaporated and rice has cooked through.
- Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice. Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.
Nutrition Information
Show Details
Serving
1serving
Calories
591kcal
(30%)
Carbohydrates
70g
(23%)
Protein
36g
(72%)
Fat
17g
(26%)
Sodium
763mg
(32%)
Fiber
3g
(12%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 591kcal | 30% |
| Carbohydrates | 70g | 23% |
| Protein | 36g | 72% |
| Fat | 17g | 26% |
| Sodium | 763mg | 32% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
Other Recipes
You'll Also Love
