Monday, February 20, 2012

Arroz con Pollo (Rice with Chicken)

This is a pretty straightforward dish that's easy to throw together for a weeknight meal. With latin flavors and one pot functionality, this is an easy "go-to"dish.

Arroz con Pollo (Rice with Chicken) 
(from here)


4 skinless chicken thighs (mine were boneless, too)
1 tbsp vinegar
1 packet Sazon Goya
1/2 tsp adobo powder
1/2 tsp garlic powder

2 tsp olive oil
1/2 onion
1/4 cup cilantro
3 cloves garlic
5 scallions
1/2 red bell pepper
14.5 oz can diced tomatoes, drained
2 cups enriched long grain rice
4 cups water
1 chicken bouillon
1 packet Sazon Goya


First, start the chicken marinating. I didn't do this step because I was a poor planner. Let it marinate a bit and I think it will be worth it.


For the dish, make the sofrito in a food processor. 

Add the 1/2 onion, 1/4 cup cilantro, 3 cloves garlic, 5 scallions, and 1/2 a red bell pepper.

Process until uniformly chopped. 

Stand by.


In a large sauté pan, brown your chicken in the oil. 5 minutes.

Turn and cook 5 more minutes.

Remove the chicken and add the sofrito to the pan. Cook for 5 minutes.

Add the drained tomatoes and cook for 3 more minutes.

Pour the rice in and stir well to combine. Cook for 2 minutes, stirring constantly.

Add 4 cups of water and chicken bullion cube. (Dissolve it first)

Add the Sazon Goya.

Bring to a boil and add the chicken back to the pan.

Drop the heat to low and cover the pan tightly. If your lid isn't tight, line the edge with foil to give it a solid seal.

Cook for 20 minutes. Don't lift the lid.

Remove from the heat and let stand for 10 more minutes. Don't lift the lid here either.

When you're done waiting, lift the lid and give everything a toss and check for salt.

This makes a lot of food. 

The rice was great. Very flavorful with a nice texture. The chicken was cooked nicely and the meal was very satisfying. Your kids will love the combination of flavors, too.


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