Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, arroz con pollo / rice with chicken. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
The Best Arroz Con Pollo (One Pot Chicken and Rice) Panamanian Style. 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.
Arroz con Pollo / Rice with Chicken is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Arroz con Pollo / Rice with Chicken is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook arroz con pollo / rice with chicken using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Arroz con Pollo / Rice with Chicken:
- Make ready 2 tsp EVOO
- Take 2 tsp Sofrito
- Prepare 1/3 cup Chopped Red Onions
- Make ready 1/2 Chopped Roasted Sweet Red Pepper
- Take 1 Spanish Olives (optional)
- Take 1 envelope Chicken Bouillon
- Prepare 1 envelope Sazon
- Make ready 1 dash Cumin
- Get 1 Salt and Pepper to taste
- Make ready 1 Bay Leaf
- Take 4 oz Tomato Sauce
- Make ready 1 can Corn (with water)
- Prepare 1/2 bunch Chopped Cilantro
- Make ready 2 cup Uncooked White Rice
- Take 2 1/4 cup Water
- Prepare 1 small Chicken chopped in medium sized chunks
Make Arroz con Pollo tonight—everyone loves an easy rice and chicken dish. 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 my family. There are many variations on the classic arroz con pollo.
Instructions to make Arroz con Pollo / Rice with Chicken:
- Cut the chicken in medium chunks (leave wings for another meal), and season with adobo or salt and pepper to taste. *Boneless chicken breast is fine.
- Cook the chicken in a little olive oil or butter on medium to low heat.
- Once chicken is cooked, remove from pan and add sofrito and onions. (add more oil if needed). On medium heat cook until onions are translucent.
- Add tomato sauce, olives, red pepper, cumin, chicken bouillon, sazon, corn and bay leaf. Cook covered for 5 minutes.
- Add chicken, rice, water, cilantro and salt and pepper to taste. Cook uncovered until most of the water evaporates. ( About 10-15 minutes depending on your stove)
- Once water evaporates, stir from the bottom up ONLY 2-3 times. Reduce heat to low and cook for 20 minutes.
- After 20 minutes, stir from the bottom up and rice should be nice and fluffy. If still uncooked cover again and cook for 10 minutes at a time.
- Enjoy :-)
It is a traditional Latin American and Spanish chicken and rice recipe. Add the rice, browned chicken and water and bring to a gentle boil over moderately high heat. Quit perverting our recipes with ridiculous modifications. Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper.
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