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Rice with Chicken (Arroz con Pollo)


  • Author: Aida's Kitchen®
  • Prep Time: 20 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 5 Servings 1x

Description

Arroz con Pollo is a very common dish in the Latin culture.   Every Latin culture has its own recipe.  A delicious one pot meal that consists of chicken and rice with intense tropical flavors!


Scale

Ingredients

  • 5 bone-in skinless chicken thighs, rinse
  • 2½ cups unsalted chicken stock
  • 2 cups long-grain white rice, rinse

Marinating Ingredients

  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white vinegar
  • ¼ teaspoon cumin
  • ½ teaspoon lite salt or to taste
  • ¼ teaspoon black pepper

Condiments

  • 1 seasoning envelopes with coriander and annatto
  • 2 tablespoons tomato sauce
  • 3 sprigs fresh cilantro, chopped
  • 2 tablespoons sofrito
  • 16 pimento-stuffed green olive
  • 2 tablespoons extra virgin olive oil
  • 2 minced garlic cloves
  • 1½ teaspoon lite salt or to taste
  • 2 to 3 small culantro (recao) leaves, cut into pieces

Instructions

  1. Add the marinating ingredients in a bowl.  Mix until well blended.
  2. Place chicken thighs in bowl.  Pour marinade over the chicken and coat them evenly.
  3. Cover with lid and place in refrigerator for 4 hours or overnight.
  4.  Heat 1 tablespoon of canola oil in a 4-quart saucepan (caldero) over high heat.  Sear chicken until both sides are lightly browned.  Remove from saucepan, and place on a large plate.
  5. In the saucepan, add the condiments and mix until well blended.  Saute for 3 minutes, stirring occasionally.
  6.  Place the chicken thighs back into the saucepan and coat them evenly with the tomato-oil based sauce.
  7.  Pour the unsalted chicken stock and bring the liquid to a boil.  Add the long-grain white rice.  Stir rice well into liquid.
  8.  When the liquid starts to boil again, reduce heat to a simmer.  Cover saucepan with a tight-fitting lid and cook for 15 minutes or until the liquid is absorbed.
  9.  Gently turn the rice by inserting a spoon to the bottom inside edge of the saucepan and bringing the bottom rice to the top.
  10.  Cover saucepan with lid and continue simmering for 20 to 30 minutes or until the rice is tender.

  • Category: Rice Dish
  • Method: Stewed
  • Cuisine: Puerto Rican

Keywords: Arroz con Pollo, Rice with Chicken