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Arroz Con Pollo (Puerto Rican Chicken and Rice)
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Ingredients
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Step by step
Method
5 steps
- 1
Rub 1½ pounds boneless chicken thighs with 2 teaspoons adobo and 2 teaspoons oil. Let them sit uncovered in the refrigerator for 30 minutes while you chop the vegetables.
- 2
Heat the remaining oil in a heavy pot over medium-high. Sear the thighs in one layer for about 3 minutes per side, until browned but not fully cooked, then set them aside with their juices.
- 3
Cook ¼ cup sofrito, ½ diced yellow onion, and half of 1 diced red bell pepper in the same pot for about 3 minutes. Add 3 minced garlic cloves, 2 tablespoons tomato sauce, and ½ cup olives; stir until fragrant and the pan looks nearly dry.
- 4
Add 2 cups rice, 1½ teaspoons sazón, and ¼ teaspoon salt. Stir until the grains are coated, pour in 2½ cups chicken stock, and bring to a boil. Cook uncovered 5–8 minutes, until the rice shows little steam holes.
- 5
Nestle the chicken on top, cover tightly, and turn the heat to low. Cook 20 minutes without lifting the lid. Remove the chicken, fold in ½ cup peas, fluff the rice, and return the chicken with the remaining pepper and cilantro.