Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, arroz con pollo (chicken and rice). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mama's Puerto Rican Chicken and Rice also known as Arroz con Pollo. This one pan dinner is made with homemade adobo seasoned chicken, sofrito and savory rice. You'll make this recipe again and again!
Arroz Con Pollo (Chicken And Rice) is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Arroz Con Pollo (Chicken And Rice) is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook arroz con pollo (chicken and rice) using 11 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Arroz Con Pollo (Chicken And Rice):
- Get 8 oz Tomato sauce
- Make ready 1 cup Or 6 oz Sofrito
- Take 1 envelope Sazon
- Make ready 1 as needed Adobo seasoning
- Get 1 as needed Black pepper
- Make ready 2 tbsp Capers
- Make ready 2 tbsp Vegetable oil
- Take 1 as needed Seedless olives
- Make ready 3 cup Rice
- Make ready 4 cup Water
- Get 1 packages Boneless skinless chicken thighs
Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color. Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal. It's a classic Colombian dish that I grew up on that I now love to cook for If you want a lower-carb option, try my Cauliflower "Rice" and Chicken version. You may have also tried my Mom's Arroz Con Pollo recipe.
Instructions to make Arroz Con Pollo (Chicken And Rice):
- Season thawed chicken thighs with adobo seasoning and black pepper– you can use any type of chicken you like
- Heat oil in medium to large pot - you will use this same pot to cook everything
- Brown chicken in oil, about 5-7 minutes each side. Once browned on both sides set aside chicken (do not drain oil off chicken)
- In pot add capers to heated oil , i add the capers first so the flavors just burst!
- Add sofrito, tomato sauce, sazon and olives (i love the green olives with the pimento, i add about 2 tbsp)… Let sauce heat up about 2 minutes, stir frequently
- Once sauce is heated and mixed together add rice ( any rice will do, i use mahatma jasmine rice) and add water
- Stir once— you do not want to stir the rice too much as it will become soggy rice
- Bring to a boil , boil about 5 minutes.. Reduce heat and let simmer until water is absorbed– while the rice is cooking i like to shred up the chicken, for this particular meal i just cut it into small slices
- You can add the chicken anytime , i like to add mine when the rice is almost done just because it makes for easier cooking time for the rice…
- Remove from heat and enjoy!!!
Arroz con Pollo is a classic Latin American dish, with each country—and each family, for that matter—having its own unique recipe. For mine, I like to use whole pieces of chicken (legs or thighs) that I season with chile powder, cumin, and oregano before adding the rice. Colombian-Style Arroz con Pollo was one of my favorite recipes growing up. My mom would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation.
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