Arroz con Pollo

Name: Arroz con Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean, European, American, Latin American, Spanish
Ingredients: 1½ pounds skinless, boneless chicken thighs; 4 tablespoons adobo; 1 tablespoon olive oil; Half of a yellow onion, peeled and diced; 2 cubes of sofrito, or 2 tablespoons of thawed sofrito; Salt to taste; 10 olives, stuffed with pimientos; 2 tablespoons fat or Achiote Coloring oil, optional for color; 1 cup of rice, I use Jasmine Rice which is a longer rice. See notes for varying liquid depending on the rice.; 1 1/4 cup of water; 1/2 cup or 4 ounces frozen green peas

9 steps

Prep:15minCook:30min

An original one-pot wonder. Arroz con pollo combines rice and chicken in one pot. Add a few sides like a slice of avocado and some stewed red beans to complete and satisfying meal.

Updated at: Thu, 17 Aug 2023 07:03:57 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories542.7 kcal (27%)

Total Fat18.5 g (26%)

Carbs50.2 g (19%)

Sugars2.2 g (2%)

Protein38.9 g (78%)

Sodium803.9 mg (40%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 poundsskinless boneless chicken thighs

4 tablespoonsadobo

1 tablespoonolive oil

0.5yellow onion

2 cubessofrito

stuffed with pimientos

2 tablespoonsfat

or achiote coloring oil, optional for color

1 cuprice

i use jasmine rice which is a longer rice, see notes for varying liquid depending on the rice

1 ¼ cupwater

½ cupfrozen green peas

Instructions

Step 1

In a caldero or heavy kettle, heat fat. Reduce heat to moderate, add chicken pieces, and cook for 5 minutes. We want to create a quick sear on the meat. This creates a great deal of flavor on both the chicken and the pot. When we add the other ingredients, they will absorb the flavors, and the dish will be that much more delectable. Remove from the pot and set aside. Allow the meat to rest.

Step 2

Add diced onions and cook quickly until onions are translucent for 5 to 10 minutes.

Step 3

Reduce heat to low, add sofrito or sofrito cubes, and saute for 10 minutes, stirring occasionally. If using frozen cubes, wait for the cubes to dissolve before and cook quickly for a few minutes. While sofrito dissolves and mingles with the onions, dice the chicken into bite-size pieces.

Step 4

Add rice and achiote oil to the kettle (or olive oil if achiote oil is unavailable). Mix over moderate heat for 2 minutes, stirring to cover the grains of rice with the oil.

Step 5

Add the chicken and liquid.

Step 6

Cook uncovered at moderate heat for about five minutes.

Step 7

Add peas, then cover and bring heat to low for 15 minutes, or until rice dries completely.

Step 8

With a fork, turn rice from bottom to top.

Step 9

Spoon rice into a serving platter. Serve at once.

View on Girl Meets Fire

↑Support creators by visiting their site 😊