How to Make Arroz con Pollo with Anna Gass

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.

Start with 3 pounds of skin-on boneless chicken thighs.

Season the chicken with salt, fresh ground pepper, adobo all-purpose seasoning, chili flakes, onion powder, and garlic powder in a bowl.

Mix the chicken with the seasonings thoroughly.

Heat olive oil in a Dutch oven.

Add the chicken to the Dutch oven skin side down and brown lightly.

Transfer the Dutch oven to a preheated oven at 350 degrees Fahrenheit for 45 minutes to an hour until the chicken is fully cooked.

While the chicken is cooking, prepare the rice in a rice cooker by adding 1 cup of rice and sazon seasoning.

Stir the rice and add water to the rice cooker, then cook the rice.

In a pan, sauté onion and garlic until soft.

Add half a packet of sofrito seasoning and mix it in.

Add half a cup of Manzanilla olives and a bit of the olive juice, then lower the heat and let it simmer until soft.

Once the chicken is done, remove it from the Dutch oven to a side plate, keeping the juices in the pot.

Dump the accumulated juices from the chicken into the pot with the rice and sofrito mixture, and mix everything together.

Transfer the rice mixture to a serving dish and add the chicken back on top.

Cooking Techniques

Equipment Needed

Spice Level: