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Puerto Rican Arroz Con Pollo Recipe

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Easy Arroz Con Pollo Recipe Puerto Rican
Easy Arroz Con Pollo Recipe Puerto Rican from b-strecipes.blogspot.com

Description

Puerto Rican arroz con pollo is a delicious one-pot meal that combines chicken, rice, and a variety of flavorful ingredients. This dish is a staple in Puerto Rican cuisine and is perfect for feeding a crowd or for meal prep. The dish is hearty, flavorful, and comforting, making it a go-to for many families.

Prep Time

The prep time for this recipe is approximately 15 minutes. You will need to chop the vegetables, season the chicken, and measure out the ingredients.

Cook Time

The cook time for this recipe is approximately 45 minutes. This includes the time to cook the chicken and rice in one pot.

Ingredients

  • 1 pound chicken thighs, bone-in and skin-on
  • 1 tablespoon adobo seasoning
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground turmeric
  • 2 cups long-grain rice
  • 3 cups chicken broth
  • 1/2 cup green olives, sliced
  • 1/4 cup capers
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or pot with lid
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spatula

Method

  1. Season the chicken thighs with adobo seasoning.
  2. Heat olive oil in a large Dutch oven or pot over medium-high heat.
  3. Add the chicken thighs to the pot and brown on both sides, about 5-7 minutes per side.
  4. Remove the chicken from the pot and set aside.
  5. Add the onion, red bell pepper, and green bell pepper to the pot and sauté until softened, about 5 minutes.
  6. Add the garlic, cumin, smoked paprika, oregano, and turmeric to the pot and sauté for 1-2 minutes, until fragrant.
  7. Add the rice to the pot and stir until coated in the spice mixture.
  8. Add the chicken broth to the pot and stir to combine.
  9. Place the chicken thighs on top of the rice mixture.
  10. Bring the mixture to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and the chicken is cooked through.
  11. Remove from heat and let rest for 5 minutes.
  12. Remove the chicken from the pot and shred the meat from the bones.
  13. Add the shredded chicken back to the pot and stir in the green olives, capers, and cilantro.
  14. Season with salt and pepper to taste.

Notes

Puerto Rican arroz con pollo is best served hot, straight from the pot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

This recipe serves 6 people and each serving contains approximately:
  • Calories: 470
  • Protein: 24g
  • Fat: 11g
  • Carbohydrates: 69g
  • Sodium: 1300mg
  • Fiber: 3g
  • Sugar: 4g

Recipe Tips

To make this recipe even more authentic, you can use sofrito in place of the onion, red bell pepper, and green bell pepper. Sofrito is a flavor base made from onion, garlic, bell pepper, and other herbs and spices. You can find it in the Latin section of most grocery stores or make your own from scratch. If you want to make this dish even more flavorful, you can use chicken thighs with the skin on. The skin will add extra flavor and crisp up nicely during the browning process. If you don't have adobo seasoning, you can make your own by mixing together salt, garlic powder, onion powder, black pepper, oregano, and cumin.

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