Arroz Con Pollo (Chicken and Rice)
Description
Yes, this recipe has a lot of ingredients, but many are probably already in your pantry. Plus, it's so worth it because it is such a delicious, satisfying, comforting dish that's really easy to make.
Ingredients
Chicken:
2 T. olive oil, divided
1 1/2 lb. boneless, skinless chicken thighs
Adobo Seasonings:
1 t. cumin
3/4 t. paprika
1/2 t. chili powder
1/2 t. red cayenne pepper
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. coriander
1/2 t. salt
freshly ground black pepper
Sofrito and Rice:
3 cloves garlic, minced
1/4 c. finely diced green pepper
1/4 c. finely diced white onion
1/4 c. finely diced cilantro
1 jalapeno, diced, optional
1/4 t. ground coriander
1/4 t. cumin
1/4 t. ground turmeric
1/4 t. garlic powder
1/4 t. oregano
1/4 t. salt
1/4 t. black pepper
1 c. tomato sauce
1 1/4 c. water
1 c. basmati white rice (not brown rice, it takes too long to cook)
2/3 c. frozen peas
1/2 c. pitted green olives, optional
Directions
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Place chicken in a large bowl; add 1 T. olive oil and all adobo seasonings. Toss the chicken in the mixture. Cover; marinate for 30 minutes.
Add remaining 1 T. olive oil to a large, deep 10 inch skillet or a large pot, placed over medium-high heat. Once oil is hot, add chicken; season with a bit of salt and pepper. Cook until browned 4-5 minutes; flip; cook another 4-5 minutes. Transfer chicken to a platter.
In the same skillet, make the sofrito by adding garlic, jalapeno, green pepper, onion and cilantro; saute 2-3 minutes; add in the spices: cumin, turmeric, coriander, garlic powder, oregano, salt and pepper; cook for 30 seconds. Add tomato sauce and water; stir well.
Bring to a simmer; fold in the rice, peas and olives, making sure they're evenly distributed. Place the browned chicken on top. Reduce heat to low; cover; cook 20-25 minutes. After 20-25 minutes, most of the liquid should be absorbed and the rice should be cooked.
Serve immediately, garnished with cilantro and a squeeze of fresh lime juice.
4 servings.