Puerto Rican Cook W/ Me! Arroz Con Pollo and Beans

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.

Heat 1/4 cup extra virgin olive oil in a large caldero over medium high heat.

Add 3 chicken leg quarters to the caldero and brown on all sides, cooking with the lid on for about 25 minutes until fully cooked.

Check the chicken after 10 minutes to ensure it’s not burning, flipping it over to brown the other side.

Remove the chicken from the caldero and debone it, shredding the meat.

Keep the drippings in the caldero for flavor.

Turn the heat back on to high and add 1/4 cup chopped summer sausage, cooking until fragrant.

Add 1/2 chopped white onion and cook until soft and translucent, switching to a wooden spoon to avoid scratching the caldero.

Add 1 bay leaf and mix it into the oil.

Stir in 2 oz Sofrito, 4 oz tomato sauce, 1 1/2 packets Goya sazon, and 1 packet chicken bouillon.

Add a couple of stuffed olives, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, 1 teaspoon garlic powder, and a pinch of salt, adjusting to taste.

Add the shredded chicken back into the caldero.

Add 3 1/2 cups long grain rice and mix well to combine with the other ingredients.

Add 3 cups of water, ensuring the mixture looks thick and hearty, checking for salt content as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary