Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, arroz con pollo (chicken and rice). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Arroz Con Pollo (Chicken And Rice) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Arroz Con Pollo (Chicken And Rice) is something that I have loved my whole life. They’re nice and they look fantastic.
Mama's Puerto Rican Chicken and Rice also known as Arroz con Pollo. This one pan dinner is made with homemade adobo seasoned chicken, sofrito and savory rice. You'll make this recipe again and again!
To get started with this recipe, we must prepare a few components. You can have arroz con pollo (chicken and rice) using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Arroz Con Pollo (Chicken And Rice):
- Prepare 8 oz Tomato sauce
- Get 1 cup Or 6 oz Sofrito
- Get 1 envelope Sazon
- Take 1 as needed Adobo seasoning
- Prepare 1 as needed Black pepper
- Prepare 2 tbsp Capers
- Prepare 2 tbsp Vegetable oil
- Take 1 as needed Seedless olives
- Make ready 3 cup Rice
- Prepare 4 cup Water
- Take 1 packages Boneless skinless chicken thighs
Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables. Arroz con Pollo is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazón GOYA® with Azafrán , which adds color and flavor derived from our unique saffron spice blend. This Spanish version of Chicken and Rice is infused with saffron and smoked paprika, and full of amazing Spanish flavors!
Steps to make Arroz Con Pollo (Chicken And Rice):
- Season thawed chicken thighs with adobo seasoning and black pepper– you can use any type of chicken you like
- Heat oil in medium to large pot - you will use this same pot to cook everything
- Brown chicken in oil, about 5-7 minutes each side. Once browned on both sides set aside chicken (do not drain oil off chicken)
- In pot add capers to heated oil , i add the capers first so the flavors just burst!
- Add sofrito, tomato sauce, sazon and olives (i love the green olives with the pimento, i add about 2 tbsp)… Let sauce heat up about 2 minutes, stir frequently
- Once sauce is heated and mixed together add rice ( any rice will do, i use mahatma jasmine rice) and add water
- Stir once— you do not want to stir the rice too much as it will become soggy rice
- Bring to a boil , boil about 5 minutes.. Reduce heat and let simmer until water is absorbed– while the rice is cooking i like to shred up the chicken, for this particular meal i just cut it into small slices
- You can add the chicken anytime , i like to add mine when the rice is almost done just because it makes for easier cooking time for the rice…
- Remove from heat and enjoy!!!
Here's a quick and easy weeknight dinner that can be made in an Instant Pot - Arroz con Pollo which translates to "rice with chicken", a traditional dish of both Spain and. Arroz con Pollo is a classic Latin American dish, with each country—and each family, for that matter—having its own unique recipe. For mine, I like to use whole pieces of chicken (legs or thighs) that I season with chile powder, cumin, and oregano before adding the rice. An arroz con pollo you find in Cuba may be quite different than one you find in Peru. I consider "Arroz con Pollo" (rice with chicken) a Colombian gastronomic classic.
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