Arroz con Pollo Recipe | Easy Chicken and Rice | Chef Zee Cooks

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.

Rinse white rice and set aside.

Season chicken with homemade sofrito, 2 tbsps chicken bouillon cube, cumin, sazon con achiote, lime, and olive oil. Mix everything until it's well combined. Let chicken marinate for at least 20 minutes or even overnight.

Warm deep sided skillet or braiser over medium-high heat. Add olive oil and carefully add chicken. Set aside any extra marinade that is left behind in the bowl. Let chicken brown on all sides and remove. Then add diced onions, peppers, and garlic. Mix until well combined. After 3-5 minutes, the veggies should be soft.

Once the veggies have softened, add chicken bouillon and tomato paste. Work the tomato paste into the veggies and add any leftover marinade that was left behind from the chicken. Mix until well combined. Now add washed rice and mix into the sauce. Afterwards, add water and mix together.

Add Spanish olive and mix. Then add chicken back into the skillet where it will finish cooking. Let the water simmer and boil. Once the water has evaporated, gently mix the rice that's exposed and in between the chicken. Add fresh cilantro at the very center. Then cover with a lid and reduce flame down to its lowest setting. Steam rice for 30 minutes or until cooked through. Once chicken is cooked, remove lid, fluff up rice, and garnish with cilantro (optional). Enjoy while warm with your favorite side dishes.

Cooking Techniques

Equipment Needed

Spice Level: