Authentic Puerto Rican Arroz Con Pollo

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 chicken thighs and drumsticks with sazon and adobo seasoning until thoroughly coated.

In a caldero or Dutch oven, sear chicken skin side down in achiote oil until browned on all sides.

Transfer seared chicken to a plate and leave the brown bits in the pot.

Add sofrito and 1 diced onion to the pot, sautéing until fragrant.

Add 1 diced red bell pepper, salt, and pepper, mixing to incorporate.

Stir in a small amount of tomato sauce and halved pimento olives.

Add short to medium grain white rice, stirring to coat each grain with the mixture.

Pour in 3.5 cups of chicken broth, scraping the bottom of the pot to incorporate brown bits.

Bring to a rolling boil, then place the chicken back on top of the rice skin side up.

Cover the pot, turn off the heat, and transfer to an oven preheated to 350°F.

Bake for 30 minutes or until rice is fully cooked, checking for doneness.

After baking, taste the rice for flavor and doneness, then remove the chicken.

Add peas to the rice, fluffing them in for even distribution.

For crispy rice, drizzle olive oil around the pan and cook over medium heat for 5 to 10 minutes, testing with a wooden spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary