Easy Arroz con Pollo Recipe (Puertorican chicken with rice)

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 with the juice of one lime, oregano, black pepper, salt, and fresh sofrito (cilantro, green pepper, red bell pepper, onions, garlic).

Add chicken fajita seasoning to the chicken for extra flavor and color.

Heat oil in the same pot where the rice will be made and fry the chicken for about 3 minutes on each side until almost cooked.

Remove the chicken from the pot and place it on a plate lined with paper towels.

Do not turn off the stove; continue cooking in the same pot.

Add tomato paste and more fresh sofrito to the pot.

Season with salt and one pack of color seasoning or chicken fajita seasoning.

Add oregano, being careful not to add too much as it is strong.

Pour in vegetable stock for added flavor.

Add green olives (optional).

Let the mixture simmer on medium-low heat.

Shred the previously cooked chicken.

Add washed rice to the pot along with the shredded chicken.

Add more vegetable stock for flavor.

Add enough water to cover the rice and chicken, adjusting as needed for taste.

Cover the pot tightly with aluminum foil or a clean kitchen towel.

After about 35 minutes, remove the lid and mix everything from the bottom to ensure even cooking.

Cover again and let it sit for a few more minutes until done.

Prepare tostones de pana by frying them from frozen in oil, about half an inch deep.

Fry the tostones for about 2-3 minutes on each side until golden brown, flipping as needed.

Remove excess oil from the tostones with a paper towel.

Cooking Techniques

Equipment Needed

Spice Level: