Puerto Rican Arroz con Pollo

Puerto Rican Arroz Con PolloI love recipes that are one-pan meals. It just makes sense when you are a working family with busy evening activities! This dish is made with homemade adobo seasoned chicken and savory rice. If your looking to cut those carbs, use cauliflower rice instead.

Serves: 4

Ingredients

For the chicken:
• 2 Tbsp. olive oil.
• 1 ½ pounds boneless skinless chicken thighs.

For the adobo seasoning:
• 1 tsp. cumin.
• 1 tsp. smoked paprika.
• 1 tsp. chili powder.
• ½ tsp. cayenne pepper.
• ½ tsp. onion powder.
• 1 tsp. garlic powder.
• ½ tsp. coriander.
• ½ tsp. Celtic sea salt.
• *fresh cracked black pepper (about 10 turns).

For the sofrito and rice:
• 5 cloves garlic, minced.
• ¼ cup green pepper, finely diced.
• ¼ cup white onion, finely diced.
• ¼ cup cilantro, finely diced.
• ¼ tsp. cumin.
• ¼ tsp. turmeric.
• ¼ tsp. coriander.
• ¼ tsp. garlic powder.
• 14 tsp. oregano.
• ¼ tsp. Celtic sea salt.
• ¼ tsp fresh cracked black pepper (about 5 turns).
• 1 cup tomato sauce.
• 1 ¼ cup water.
• 1 cup basmati white rice.
• 2/3 cup frozen peas (rinsed and drained).
• ½ cup pitted green olives.
• 1 jalapeno diced (you can remove the membrane and seeds to reduce the heat).

Directions

1 – Grab a medium size bowl and add adobo spices and gently mix together.

2 – Grab a large Ziploc bag and add chicken and 1 Tbsp. of olive oil. Gently add adobo seasoning and release air and close bag. Massage spices into chicken and allow to marinate for 30 minutes.

3 – In a large deep skillet, add the remainder of the olive oil and heat on medium-high. Once the pan is hot, add chicken in a single layer and cook until brown on first side, about 4-5 minutes. Gently turn chicken over to second side and cook for another 4-5 minutes. Remove from pan and let sit on a plate.

4 – Using the same skillet, add sofrito ingredients – garlic, jalapeno, peas, olives, green pepper, onion and cilantro. Sauté for 3 minutes. Add the spices and stir for 30 seconds. Add tomato sauce and water and stir well to combine all ingredients. Bring to a simmer.

5 – Add rice (or cauliflower rice) and carefully incorporate. Add chicken back into the pan and reduce the heat to low. Cover skillet and cook for 20-25 minutes or until most of the liquid has been absorbed by the rice.

6 – To serve, portion out a piece of chicken and a scoop or two of rice mixture and garnish with cilantro.

Notes:If you are planning on using cauliflower rice, you can use either fresh or frozen. If fresh, cook as you would the rice. If frozen, you don’t need to thaw ahead of time. If I’m lucky enough to have leftovers, I’ll scoop a hefty portion of the rice into a meal prep container and top with a chicken thigh and a few slices of lime.

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Inspired by: https://www.ambitiouskitchen.com/puerto-rican-chicken-and-rice-arroz-con-pollo/