Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, arroz con pollo (chicken and rice). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Arroz Con Pollo (Chicken And Rice) is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Arroz Con Pollo (Chicken And Rice) is something which I have loved my entire life.
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!
To get started with this recipe, we must first prepare a few ingredients. You can have 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):
- Take 8 oz Tomato sauce
- Make ready 1 cup Or 6 oz Sofrito
- Get 1 envelope Sazon
- Get 1 as needed Adobo seasoning
- Make ready 1 as needed Black pepper
- Take 2 tbsp Capers
- Prepare 2 tbsp Vegetable oil
- Make ready 1 as needed Seedless olives
- Take 3 cup Rice
- Take 4 cup Water
- Prepare 1 packages Boneless skinless chicken thighs
Arroz con Pollo is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazón GOYA® with Azafrán, which adds color and flavor derived from our unique saffron spice blend. 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.
Steps 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!!!
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. It is a traditional Latin American and Spanish chicken and rice recipe. Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables. Arroz con pollo -literally rice with chicken - is another one of those meals that I crave when I want a good home cooked meal.
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