Recipe of Ultimate Arroz con Pollo / Rice with Chicken

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, arroz con pollo / rice with chicken. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Arroz con Pollo / Rice with Chicken is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Arroz con Pollo / Rice with Chicken is something which I’ve loved my entire life.

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! How to make Arroz Con Pollo!

To get started with this particular recipe, we have to first prepare a few components. You can cook arroz con pollo / rice with chicken using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Arroz con Pollo / Rice with Chicken:

1. Take 2 tsp EVOO
2. Get 2 tsp Sofrito
3. Take 1/3 cup Chopped Red Onions
4. Prepare 1/2 Chopped Roasted Sweet Red Pepper
5. Get 1 Spanish Olives (optional)
6. Make ready 1 envelope Chicken Bouillon
7. Prepare 1 envelope Sazon
8. Prepare 1 dash Cumin
9. Prepare 1 Salt and Pepper to taste
10. Get 1 Bay Leaf
11. Prepare 4 oz Tomato Sauce
12. Prepare 1 can Corn (with water)
13. Get 1/2 bunch Chopped Cilantro
14. Prepare 2 cup Uncooked White Rice
15. Take 2 1/4 cup Water
16. Make ready 1 small Chicken chopped in medium sized chunks

Arroz con Pollo is one of my husband's absolute favorite dishes. Here is how I make it for him - enjoy! Please note that I did season my chicken with Kosher. This recipe for Spanish Arroz con Pollo is a one pot meal that's full of tender chicken thighs, creamy saffron rice and vegetables - the perfect quick and easy dinner!

Instructions to make Arroz con Pollo / Rice with Chicken:

1. 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.
2. Cook the chicken in a little olive oil or butter on medium to low heat.
3. 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.
4. Add tomato sauce, olives, red pepper, cumin, chicken bouillon, sazon, corn and bay leaf. Cook covered for 5 minutes.
5. 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)
6. Once water evaporates, stir from the bottom up ONLY 2-3 times. Reduce heat to low and cook for 20 minutes.
7. 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.
8. Enjoy :-)

Please note that I did season my chicken with Kosher. This recipe for Spanish Arroz con Pollo is a one pot meal that's full of tender chicken thighs, creamy saffron rice and vegetables - the perfect quick and easy dinner! 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 (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.

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