How to make Arroz con Pollo - Easy Puerto Rican Recipe

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.

Combine chicken, sofrito, adobo, and garlic in a large bowl and mix thoroughly.

Marinate chicken in the fridge for 30 minutes to an hour.

Wash the rice by rubbing the grains together under cold water until the water runs clear.

Shake off excess water from the rice and transfer it to a clean bowl, then combine with a little bit of oil.

Heat olive oil in a large pot over medium heat.

Place whole chicken thighs skin side down in the pot and add small pieces of chicken on top.

Cook the chicken on medium heat, checking occasionally to prevent burning, until the skin is browned and fat is rendered.

Flip the chicken thighs to brown the other side, then remove them from the pot and set aside.

Add sofrito to the pot and sauté for 2 to 3 minutes, stirring occasionally.

Add tomato sauce, sazon, and salt to the pot, stir to combine, and let simmer for another 2 to 3 minutes.

Bring water to a boil in the pot on high heat.

Once boiling, add the rice and set a timer for 6.5 minutes, stirring occasionally to break up clumps.

When the water reaches the top of the rice, give it one stir and add the whole chicken thighs back on top along with red pimento peppers.

Cover the pot and cook on high until the timer goes off.

After 6.5 minutes, reduce heat to low and let cook for 20 minutes.

Remove the lid and mix the rice, moving the chicken thighs to a plate and fluffing the rice without breaking the grains.

If the rice is still al dente, add a little water, replace the chicken thighs, and cook for another 5 to 10 minutes on low.

Cooking Techniques

Equipment Needed

Spice Level: