BEST ARROZ CON POLLO (PUERTO RICAN CHICKEN AND RICE) RECIPE

Arroz con pollo (Spanish for chicken and rice) is a mouth-watering, budget-friendly, one-pot dish that takes just ten minutes to cook, and is ready to go in a little over half an hour. Prepares for. . Win, win, win, win, win!! It's a staple on many Latin American tables, although the ingredients and techniques used to make the dish vary depending on which country you're in. This arroz con pollo recipe is the Puerto Rican version, and one I grew up eating at my abuela. (grandmother's) table.

WHAT IS ARROZ CON POLO?

At its most basic, arroz con pollo is a one-pot chicken and rice dish. In the Puerto Rican version, the rice is colored a bright yellow by annatto, the same spice that gives cheddar cheese its golden hue. It gets earthy herb notes from ricetto (aka soffrito), an aromatic puree of red pepper, yellow onion, green bell pepper and garlic. And there are delightful pops of acidity from Spanish olives. Traditionally, pigeon peas are used, but they can be hard to find on the mainland, so frozen peas make an easy substitute.

WHAT CUTS OF CHICKEN SHOULD I USE?

You can use any cut of chicken, although you should be aware that darker meats, such as thighs and drumsticks, are more forgiving of longer cooking due to their higher fat content. Chicken breasts can dry out quite quickly, so keep an eye on them. You can have chicken pieces whole or on the bone. For picky eaters, cut the chicken into bite-sized pieces before cooking. If you use skin-on cutlets, try removing the skin after cooking and placing it on a cookie sheet or sheet pan. Bake the skin in a 350ºF oven until crisp and then use as a garnish.

CAN I SUBSTITUTE RICE?

If you want to substitute white rice for brown, you will need to add more chicken stock. Use 4 cups of chicken stock for 2 cups of brown rice. You need to increase the cooking time by ten to fifteen minutes. You can also use cauliflower rice, but you won't need to cook it for long, as it will turn into cauliflower. Reduce the amount of chicken stock to 1 cup and cook the chicken in the liquid until it reaches 160 to 165ºF. Remove the chicken from the pan and then stir in the cauliflower rice and peas. Cook for just a few minutes until tender, return the chicken to the pot, and garnish.

SHOULD I USE CHICKEN STOCK?

Although chicken stock is traditional, you can substitute it with veggie stock or brine if you prefer. If you're trying to waste less food, you can also use bean juice. For creamier results with heavier tropical vibes, use a mixture of half chicken stock and half coconut milk.

WHAT CAN I SERVE IT WITH?

Arroz con pollo is a complete meal, but it is traditionally served with a few slices of ripe avocado. You can also make a vibrant and simple side salad. I also like it with a few hearty slices of garlic bread.

DOES ARROZ CON POLO FREEZE WELL?

Arroz con Pollo is perfect for meal prep and freezer meals. It will keep in your refrigerator for up to three days. Sprinkle a little water before reheating to loosen it. If frozen, make sure everything is chilled before pouring into a freezer-safe container. You can prevent frost from forming on your rice by filling the container to a tippy top or by placing a piece of wax paper over the rice, so it is not exposed to the air.

ARROZ CON POLLO (PUERTO RICAN CHICKEN AND RICE)

This wonderful Puerto Rican chicken and rice dish is a weekly staple in my house. Arroz con Pollo is an easy one-pot meal, ready in no time and perfect for meal prep and freezer meals.

 Prep Time: 10 mins

 Cook Time: 40 mins

 Total Time: 50 mins

INGREDIENTS:

2 tsp adobo seasoning ($0.20)

1.5 lbs boneless chicken thighs ($6.49)

2 2/3 Tbsp cooking oil, divided ($0.11)

1/4 cup sofrito ($0.36)

1 red bell pepper, small dice, divided ($0.98)

1/2 yellow onion, small dice ($0.19)

3 cloves garlic, minced ($0.24)

2 Tbsp tomato sauce ($0.06)

1/2 cup pimiento stuffed Spanish olives ($1.16)

2 cups rice ($0.74)

2 1/2 cups chicken stock ($1.12)

1/4 tsp salt ($0.02)

1 1/2 tsp sazón seasoning ($0.19)

1/2 cup frozen green peas ($0.33)

1/4 cup cilantro (optional garnish) ($0.11)

INSTRUCTIONS:

Place chicken thighs in a shallow bowl and rub with 2 teaspoons cooking oil and adobo seasoning. Place uncovered in your refrigerator and let marinate for thirty minutes.

Set a Dutch oven or other large heavy-bottomed pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil starts to shimmer, add the chicken thighs to the pot, arranging them in an even layer. Sear thighs on each side until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.

Add the soffritto, chopped onion, and half of the chopped red pepper to the chicken fat in the pot. Saute until onion is translucent, about 3 minutes. Add garlic, tomato sauce, and olives. Saute the mixture until it is fragrant and most of the liquid has cooked off. A spoon should leave a dry trail running down the center of the pan.

Add the rice and seasonings and gently mix in all the ingredients, so that every grain is coated in the sauce. Add the chicken stock and bring to a boil. Allow the mixture to simmer undisturbed until the stock has evaporated and the rice is visible on the surface of the pot. There should be several round steam holes on the surface of the rice.

Place the reserved chicken thighs on top of the rice. Reduce the heat to medium and cover the pot with a heavy, tight-fitting lid. Cook for 20 to 30 minutes, until all the stock has evaporated and the rice is cooked.

Remove the chicken from the pot and set aside. Stir in the frozen peas and fluff the rice. Add the chicken thighs back to the pot. Garnish with chopped red chillies and remaining red chilli leaves.

HOW TO MAKE ARROWS CON POLO - STEP BY STEP GUIDE

Place chicken thighs in a shallow bowl and rub with 2 teaspoons cooking oil and 2 teaspoons adobo seasoning. Place uncovered in your refrigerator and let marinate for thirty minutes.

Set a Dutch oven or other large heavy-bottomed pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil starts to shimmer, add the chicken thighs to the pot, arranging them in an even layer. Sear thighs on each side until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.

Add the soffritto, chopped onion, and half of the chopped red pepper to the chicken fat in the pot. Saute until onion is translucent, about 3 minutes.

Add garlic, tomato sauce, and olives.

Saute the mixture until it is fragrant and most of the liquid has cooked off. A spoon should leave a dry trail running down the center of the pan.

Add the rice and seasonings and gently mix in all the ingredients, so that every grain is coated in the sauce.

Add the chicken stock and bring to a boil.

Let the mixture simmer, uncovered, undisturbed, until the stock has evaporated and the rice is visible on the surface of the pot. There should be several round steam holes on the surface of the rice.

Place the reserved chicken thighs on top of the rice. Reduce the heat to medium and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all the stock has evaporated and the rice is cooked.

Remove the chicken from the pot and set aside. Stir in the frozen peas and fluff the rice.

Add the chicken thighs back to the pot. Garnish with chopped red chillies and remaining red chilli leaves.