Vegan Arroz Con Pollo (Better Than the Original)

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be lower in sodium and preservatives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

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

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

peas

💰Cheaper: green beans

Green beans are often cheaper and add a similar texture.

Add vegan chicken strips to a medium-sized bowl.

Add 2 tablespoons of avocado oil and adobo spice blend to the bowl with chicken, stirring to coat.

Set the chicken aside after mixing.

Heat 2 tablespoons of oil in a medium-sized pan.

Add the coated vegan chicken pieces and brown them on each side until done.

Transfer the browned chicken to a separate bowl and set aside.

In the same pan, add 2 tablespoons of oil, 1 medium red onion, 1 jalapeno pepper (finely diced), and 6 garlic cloves, cooking until fragrant.

Add 1/2 cup of cilantro and stir to combine.

Add sofrito spice blend and stir again.

Incorporate 1 cup of pigeon peas (frozen, canned, or fresh) and 1/2 cup of pitted olives into the mixture.

Pour in 2 cups of tomato sauce and 2 cups of water, stirring to combine and bringing it to a boil.

Add salt to taste once boiling.

Add 2 cups of rice to the boiling mixture, stirring to ensure each grain is coated.

Top the rice with the reserved chicken pieces.

Cover the pot with a tight-fitting lid to allow the steam to cook the rice.

Fluff the rice with a fork once cooked; if undercooked, add a little water at a time, cover with foil, and steam further.

Squeeze lime juice on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary