Mama s Puerto Rican Chicken And Rice (arroz Con Pollo)
IngredientsFor the chicken:
- 2 tablespoon olive oil divided
- 1 ½ pounds boneless skinless chicken thighs
For the adobo seasoning:
- 1 teaspoon cumin
- 3/4 teaspoon paprika
- 1/2 teaspoon chili powder
- ½ teaspoon red cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon coriander
- ½ teaspoon salt
- Freshly ground black pepper
For the sofrito & rice:
- 3 cloves garlic minced
- ¼ cup finely diced green pepper
- ¼ cup finely diced white onion
- ¼ cup finely diced cilantro
- Optional: 1 jalapeno diced
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup tomato sauce
- 1 ¼ cups water
- 1 cup basmati white rice (don’t use brown it will take too long to cook)**
- ? cup frozen peas (or rinsed and drained pigeon peas)
- OPTIONAL: ½ cup pitted green olives
- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin paprika chili powder cayenne pepper onion powder garlic powder coriander salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes or you can skip this completely and begin the cooking process!
- Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic jalapeno diced green pepper diced onion and cilantro.
- Saute for 2-3 minutes then add in your spices (also known as homemade sazon spices): cumin turmeric coriander garlic powder oregano salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
- Bring to a simmer then fold in the rice and peas making sure it is evenly distributed. Add browned chicken on top.
- Reduce heat to low cover the skillet immediately and cook for 20-25 minutes.
- After 20-25 minutes most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.
- To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro.
This article and recipe adapted from this site