Cuban Arroz con Pollo

This recipe is directly inspired by the family recipe on asassyspoon.com. I modified it to my needs and preferences. This is a high-protein, authentic Cuban Arroz con Pollo featuring tender mojo-marinated chicken thighs, fragrant sofrito, sweet pimientos, and a crisp splash of Sauvignon Blanc, all simmered together into a savory, perfectly balanced one-pot meal prep favorite. Notes: 1. The heavier protein to rice ratio is intentional to improve the macro balance for dietary needs. 2. I prefer cubing the meat and marinating to add more flavor and for meal prepping purposes for the week. 3. 1 serving is 8 oz of the combined, cooked product. 4. Using an 8-qt Dutch Oven is strongly encouraged for even heat distribution while simmering the rice undisturbed. This significantly reduces the risk of a burnt bottom layer of rice. 5. I prefer Swerve instead of sugar as a healthirr option to cut the marinade acidity. 6. I prefer low-sodium chicken broth but you can use no-sodium chicken broth and separately modify salt added in other ways or when finishing the meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut your 4.0 lbs of chicken thighs into bite-sized pieces (cubed). Toss them in a bowl (or gallon-sized Ziploc bag) with the olive oil, fresh lime juice, Adobo, the crushed garlic cloves, oregano, cumin, black pepper, and Swerve. Let it marinate 2-4 hrs in the refrigerator while you prep your vegetables. Note: 30 min marinade is fine, but a longer marinade (2-4hrs) greatly enhances the flavor.

Step 2

Heat your 8-quart Dutch oven over medium-high heat. Working in batches to avoid crowding the pot, sear the chicken pieces until golden brown on both sides. Remove the chicken and set it aside, leaving the rendered fats and oils in the pot. Tip: Using a dutch oven evenly controls the heat when searing meat and cooking the rice. I don't recommend using a regular pot...especially for slow-simmering the rice.

Step 3

Drop your diced yellow onions and green bell peppers into the warm Dutch oven. Sauté for 4 to 5 minutes until they begin to soften and sweat down.

Step 4

Push the onions and peppers slightly to the side, drop your freshly minced garlic into the center, and sauté for just the final 60 seconds so it blooms in the residual vegetable moisture without burning or turning bitter.

Step 5

Pour in the 1/2 cup of Sauvignon Blanc, scraping up all the savory browned bits from the bottom of the Dutch oven. Let it bubble for about 2 minutes until the sharp alcohol smell cooks off.

Step 6

Stir in your tomato sauce, drained pimientos, Sazón, extra oregano, cumin, black pepper, and bay leaves. Nestle the seared chicken back into the pot along with any resting juices. Let everything simmer together for 3 to 4 minutes to marry the flavors.

Step 7

Pour in your 4 to 4.5 cups of water, the 1.5 chicken bouillon cubes, and the 4.5 cups of unrinsed long-grain white rice. Give everything a thorough, even stir so the rice settles completely into the liquid.

Step 8

Bring the pot to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover tightly with a well-fitting lid, and let it simmer undisturbed for 30 minutes. Note: Check at 30 min to see if rice needs longer to cook.

Step 9

Remove the pot from the heat, take off the lid, and fish out the bay leaves. Gently fold and stir the tender chicken and rice together, mix in your 3/4 cup of frozen peas, cover the pot again, and let it rest off the heat for 5 minutes before serving or packing into your meal prep containers.

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