ARROZ CON POLLO- RICE AND CHICKEN

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

Combine chicken bouillon, Sazon, cumin, lime juice, sofrito, and olive oil in a bowl and mix until well combined.

Taste the mixture to ensure flavors are good.

Pour the seasoning over the chicken breast and mix to coat thoroughly; let sit for 20 minutes.

In a saucepan over medium heat, add 1.5 tablespoons of olive oil and let it heat up.

Add the chicken breasts to the pan and brown them for about 2-3 minutes on one side, then cover and cook for an additional 5-7 minutes.

Remove the chicken breasts from the pan and add chopped onion, cubanelle pepper, and minced garlic; sauté for a couple of minutes.

Add black pepper and a little chicken bouillon to the sautéed vegetables and mix well.

Stir in the tomato paste and mix until well combined with the vegetables.

Add the leftover seasoning from the chicken to the pot and mix until combined.

Add the pre-washed rice to the pot and mix until well combined.

Let the rice cook for a couple of minutes before adding the water.

Pour in 2 cups of water and add the olives; mix until well combined.

Bring the mixture to a boil, then push the chicken breasts down into the mixture.

Lower the heat to the lowest setting, cover, and let it cook for 25-30 minutes.

After 30 minutes, check the rice and gently move it around to ensure it's cooked; the bottom should have a nice layer of flavor.

Cooking Techniques

Equipment Needed

Spice Level: