Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, arroz con pollo / rice with chicken. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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!
Arroz con Pollo / Rice with Chicken is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Arroz con Pollo / Rice with Chicken is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have arroz con pollo / rice with chicken using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Arroz con Pollo / Rice with Chicken:
- Make ready 2 tsp EVOO
- Prepare 2 tsp Sofrito
- Take 1/3 cup Chopped Red Onions
- Make ready 1/2 Chopped Roasted Sweet Red Pepper
- Make ready 1 Spanish Olives (optional)
- Make ready 1 envelope Chicken Bouillon
- Take 1 envelope Sazon
- Get 1 dash Cumin
- Make ready 1 Salt and Pepper to taste
- Take 1 Bay Leaf
- Take 4 oz Tomato Sauce
- Make ready 1 can Corn (with water)
- Make ready 1/2 bunch Chopped Cilantro
- Prepare 2 cup Uncooked White Rice
- Make ready 2 1/4 cup Water
- Take 1 small Chicken chopped in medium sized chunks
Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal. It's a classic Colombian dish that I grew up on that I now love to cook for my family. There are many variations on the classic arroz con pollo. It is a traditional Latin American and Spanish chicken and rice recipe.
Instructions to make Arroz con Pollo / Rice with Chicken:
- Cut the chicken in medium chunks (leave wings for another meal), and season with adobo or salt and pepper to taste. *Boneless chicken breast is fine.
- Cook the chicken in a little olive oil or butter on medium to low heat.
- Once chicken is cooked, remove from pan and add sofrito and onions. (add more oil if needed). On medium heat cook until onions are translucent.
- Add tomato sauce, olives, red pepper, cumin, chicken bouillon, sazon, corn and bay leaf. Cook covered for 5 minutes.
- Add chicken, rice, water, cilantro and salt and pepper to taste. Cook uncovered until most of the water evaporates. ( About 10-15 minutes depending on your stove)
- Once water evaporates, stir from the bottom up ONLY 2-3 times. Reduce heat to low and cook for 20 minutes.
- After 20 minutes, stir from the bottom up and rice should be nice and fluffy. If still uncooked cover again and cook for 10 minutes at a time.
- Enjoy :-)
Add the rice, browned chicken and water and bring to a gentle boil over moderately high heat. Quit perverting our recipes with ridiculous modifications. An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the comments at the end of this recipe to see some wonderful classic What follows is my mother's basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand. Bring to a boil, then lower to a simmer.
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