Perfect Fluffy Arroz con Pollo (not sticky)

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.

Season the chicken thighs generously with kosher salt and black pepper, getting under the skin as well.

In a small bowl, mix oregano, cumin, and paprika.

Sear the chicken skin side down in a hot heavy bottom pot with olive oil for five minutes on each side, seasoning only the skin side with salt and pepper.

Remove the chicken from the pot after browning.

Add 1/4 cup of sofrito to the pot.

Optionally, add a splash of dry white wine.

Add the leftover spice mixture to the pot and stir everything together.

Add 2 cups of medium grain rice to the pot and stir for one minute to coat the rice with the sofrito and spices.

Add cold water to the pot, along with 1.5 teaspoons of salt, 1/2 teaspoon of black pepper, and one bay leaf.

Add olives to the pot and stir well.

Place the chicken back into the pot, raise the heat to high, and bring the rice to a boil (about five minutes).

Once boiling, reduce the heat to medium-low, cover tightly with aluminum foil and a lid, and cook for 45 minutes.

After 45 minutes, turn off the heat and remove the chicken from the pot.

Fluff the rice with a fork and mix in 1/4 cup of frozen peas or fresh peas, checking for seasoning.

Place the chicken back into the pot, cover, and let it sit for five minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary