Pollo Guisado y Arroz Con Vegetales/Stewed Chicken with Veggie Rice

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is budget-friendly.

Add a couple tablespoons of olive oil to a rice pot.

Add 1/2 onion and sauté for about 2 minutes.

Add green pepper and red pepper to the pot.

Add crushed garlic and continue cooking for a few minutes.

Add homemade sofrito and let the flavors combine for a few minutes.

Add tomato sauce and fresh cilantro.

Add a squirt of sriracha for heat.

Add frozen vegetable mix (with lima beans).

Sprinkle in Italian seasoning, black pepper, and a pinch of salt.

Add 3 cups of water and taste to ensure seasoning is right.

Cook the rice water with the veggies until it reaches a rolling boil.

Add 3 cups of washed white rice to the boiling water.

Lower the heat to low and let the water evaporate to the top of the rice before covering it.

Turn the rice from the bottom up to ensure even cooking.

Make a little mountain in the middle of the pot and cover it.

Set a timer for 20 minutes to cook the rice.

Cut 2.5 pounds of chicken breasts into nice-sized chunks.

Season the chicken with onion powder, garlic powder, black pepper, and mix with hands.

Heat a couple tablespoons of olive oil in a stock pot over medium heat.

Add the seasoned chicken to the pot and cook for a few minutes until it gets color.

Add onion to the pot and stir.

Add garlic, sofrito, and tomato sauce to the chicken.

Pour in 3 cups of homemade chicken stock and mix well.

Cover the rice and let it cook for another 20 minutes.

Once the chicken starts to boil, add carrots and cook covered for about 15 minutes.

Add potatoes to the chicken and cover, cooking for about 20 minutes more.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary