Authentic Puerto Rican Arroz con Pollo | Rice with Chicken | Amazing Recipe

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.

Welcome to the channel and introduce the dish, Arroz con Pollo.

Show 2.5 pounds of chicken (drumsticks and breast) that has been seasoned and thawed.

Season the chicken with Laurie's casero total seasoning, 2 teaspoons of homemade sofrito, and juice of half a lime.

Heat 3 tablespoons of olive oil in a large caldero over medium-high heat.

Add all the chicken to the caldero and cover with a lid to cook for about 10 minutes.

Flip the chicken after 10 minutes to brown both sides.

Reduce heat to low and continue cooking the chicken covered for an additional 15 minutes, adding water if the bottom burns.

Transfer the cooked chicken to a bowl and debone it using a steak knife, discarding bones and skin.

In the same caldero, add 1 ounce of beef summer sausage and brown it.

Add 0.5 cup of chopped white onion and sauté for about 2 minutes until translucent.

Add 0.25 cup of fresh homemade sofrito and stir.

Add 2 smashed garlic cloves and stir quickly to avoid burning.

Add 0.5 cup of tomato sauce and stir everything together.

Add 2 tablespoons of chopped pimientos, a couple of olives, 0.25 teaspoon oregano, 0.5 teaspoon ground black pepper, and 1.5 packets of Goya Sazon.

Add 1 teaspoon of salt and crush in 1 chicken bouillon, stirring quickly to combine.

Add 3.5 cups of long grain rice to the mixture and stir to combine.

Add water gradually, starting with 3 cups, stirring to achieve a chunky soup consistency with the rice and ingredients.

Ensure the water added corresponds to the rice amount, adjusting as necessary.

Cooking Techniques

Equipment Needed

Spice Level: