PUERTO RICAN ARROZ CON POLLO | Rice with Chicken

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.

Start by showing the ingredients for arroz con pollo.

Use 3 cups of medium green rice that has been washed and drained.

Measure out 3 cups of water to add to the rice.

Add 2 tablespoons of regalito seasoning.

Chop and add 1/4 cup of fresh cilantro.

Add fresh oregano leaves, using more if available from the garden.

Chop and add 2 red sweet mini peppers.

Add 2 tablespoons of vegetable oil and 2 tablespoons of vinegar to the chicken.

Add tamarind, cumin, and adobo pepper to the mixture.

Add butter to the pot, about 2 tablespoons, and melt it over medium heat.

Add the marinated chicken thighs to the melted butter and cook for about 5 minutes on one side.

Turn the chicken thighs over and cook for another 4-5 minutes until browned, then remove from the pot.

Add 2 tablespoons of oil to the pot and sauté the diced red peppers, cilantro, and oregano for 1-2 minutes.

Add 2 cloves of garlic last to avoid burning, sauté briefly.

Add 2 tablespoons of sofrito and mix well.

Add the 3 cups of medium green rice to the pot and mix it around gently.

Add 3 cups of water to the pot, scraping the bottom to release flavors.

Add 1 packet of cubito de pollo, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 2 teaspoons of adobo.

Mix thoroughly and taste for seasoning.

Turn the heat up to high and let the liquid simmer until absorbed.

Add the chicken thighs back on top of the rice along with any juices from the plate.

Cover the pot, reduce heat to low, and cook for 15-20 minutes.

After 20 minutes, turn off the stove and uncover the pot to check the rice.

Serve the arroz con pollo, optionally with pink beans on the side.

Cooking Techniques

Equipment Needed

Spice Level: