How to make Arroz con Pollo and Corn English vertion

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: water + bouillon cubes

Homemade broth is lower in sodium and richer in flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Cut boneless skinless chicken thighs into small pieces.

Wash the chicken (optional).

Season the chicken with onion powder, garlic powder, black pepper, and a little salt.

Add approximately 2 tablespoons of olive oil to a large skillet and heat.

Add the seasoned chicken to the skillet and mix with the oil.

Add 2-3 tablespoons of sofrito to the chicken and mix well.

Add 2 tablespoons of chicken bouillon powder to the mixture.

Add 2 bay leaves to the skillet.

Add a large piece of roasted red pepper to the skillet.

Add a whole can of corn (drained) to the skillet (optional).

Cook the chicken mixture for approximately 7 minutes until the chicken releases water.

Add 4 cups of medium grain rice to the skillet and mix it with the chicken and other ingredients.

Pour in 4 cups of hot water and mix well, checking for salt adjustment.

Bring the mixture to a boil, then cover the skillet and reduce heat to medium-low (number 3).

Cook for 20 minutes, then stir the rice and check for doneness.

Let it rest for an additional 5 minutes covered before serving.

Cooking Techniques

Equipment Needed

Spice Level: