How to make Arroz con Pollo

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.

Disinfect the sink and clean the chicken using a plastic mat.

Cut the ends off the chicken wings and cut the thighs in half.

Remove the skin from the chicken.

Season the chicken with salt and black pepper.

Prepare a caldero (Puerto Rican pot) and add a little salad oil.

Sauté the sofrito (peppers, onions, cilantro, fresh garlic) in the oil for 2-3 minutes.

Add 3 crushed fresh garlic cloves to the sofrito.

Add the chicken pieces to the pot along with 2-3 bay leaves and seal the chicken by turning it in the pot.

Add 5 cups of water to the pot for 4 cups of rice and add sazon and 1 tablespoon of chicken bouillon powder.

Add approximately 1 teaspoon of cumin to the pot and bring to a boil.

Taste the water for salt and adjust if necessary.

Using a 1 cup measurement, add 4 cups of long grain rice to the boiling water and stir.

Lower the heat to medium-high (between 7 and 8) and let the rice cook until the water evaporates.

Cover the pot and lower the heat to medium-low (around 3) and cook for approximately 25 minutes.

After 25 minutes, check the rice and if needed, cook for an additional 10 minutes.

Serve the rice with beans and salad, and top with baked chicken, sweet peas, and tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary