Arroz con Pollo
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A cozy one-pot dish that brings tender chicken and comforting flavors together for the ultimate family meal.
Ingredients:
Image credit: The Pioneer Woman
Ingredients:
- 1/2 cup roughly chopped cilantro, plus more for serving
- 6 garlic cloves
- 1 green bell pepper, roughly chopped
- 1 jalapeño, seeded and roughly chopped
- 1 white onion, chopped and divided
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 1 Tbsp. adobo seasoning
- 1 Tbsp. olive oil
- 1 red bell pepper, chopped
- 2 packets Sazón with saffron
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 tsp. ground black pepper, plus more to taste
- 1 3/4 cups chicken broth
- 1 (8-oz.) can tomato sauce
- 1 1/2 cups medium-grain white rice
- 1 bay leaf
- 1/2 cup pimento-stuffed green olives (optional)
- 1 cup frozen green peas
- Lime wedges, for serving
- First, make the flavor base, called the sofrito. Combine the cilantro, garlic, green bell pepper, jalapeño, and half of the onion in a food processor. Pulse the ingredients until they form a thick, smooth puree.
- Prepare the chicken by using paper towels to pat it completely dry. Then, generously season it on all sides with the adobo seasoning.
- Heat the oil in a large braiser or Dutch oven over medium-high heat. Once the oil is hot and shimmering, carefully place half of the chicken in the pot, skin-side down. Cook for 5 to 7 minutes per side, until the skin is a deep golden brown. Transfer that chicken to a plate and repeat the process with the remaining pieces. Leave the pot and any browned bits inside; you'll use them next.
- Reduce the heat under the pot to medium. Add the red bell pepper and the other half of the onion, cooking them for 2 to 3 minutes until they begin to soften. Scoop in the sofrito puree, along with the Sazón, salt, and black pepper. Cook this mixture, stirring frequently, for 5 to 7 minutes until it becomes very fragrant and most of the liquid has cooked away.
- Pour in the broth and tomato sauce, giving everything a good stir. Bring the liquid to a lively simmer. Stir in the rice, the bay leaf, and the olives (if you're using them). Let it cook without a lid for 10 minutes. Then, turn the heat down to low. Nestle the seared chicken and any juices from the plate into the rice. Cover the pot and continue cooking for 15 to 20 minutes, until the rice is tender and has absorbed all the liquid.
- To finish, carefully move the chicken to a serving platter. Gently stir the peas into the cooked rice until they are evenly distributed. Serve the chicken alongside the rice, and top each plate with fresh cilantro and a bright squeeze of lime juice.
