Rice with chicken (Arroz con pollo)

Sofia's Spices

Prep time               Cook time          Total time

20 minutes           20 minutes      40 minutes

Ingredients 

  • For the chicken:
  • Marinate 1 day before or 1 hour before cooking, 2 tablespoons olive oil, divided, 1 ½ pounds boneless skinless chicken thighs or legs
  • Sofia’s Spices Adobo Picante with salt 3 – 4 tbsp
  • For the rice:
  • Sofia’s Spices Sofrito 2 frozen cubes 
  • 1 can of Pigeon Peas drained
  • 2 tbsp of Sazon
  • 1 cup of white rice of your choice. Don’t use brown rice it will cook longer.
  • 1/2 cup of olives with pimentos pitted
  • 2 tablespoons of capers
  • 2 bay leaves
  • 1 cup of tomato sauce
  • 1 1/4 cup of water
  • 1 bunch fresh cilantro
  • 2 lemon sliced

Instructions

  1. Add chicken to a large zip-lock bag. Add 1 tablespoon olive oil, and 3 tbls of Adobo Picante, and allow the chicken to marinate for up to 1 hour or 30 minutes before cooking, or you can skip this completely and begin the cooking process!
  2. Next, add the remaining 1 tablespoon olive oil to a large deep 10-inch skillet and place over medium-high heat. (If you do not have a skillet a large pot will also work very well!) Once the oil is hot, add in chicken and season with a little more salt and pepper if you want. Cook until browned for 4-5 minutes, then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
  3. In the same pan, there should be a little bit of oil left over, add sofrito, olives, and capers and cook for 2 minutes, add tomato sauce and  2- 3 tbls of Adobo Picante with salt
  4. Bring to a simmer then fold in the rice, and peas,  making sure they’re evenly distributed. Add browned chicken on top.
  5. Reduce heat to low, cover the skillet immediately, and cook for 20-25 minutes.
  6. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with fresh cilantro and serve with a squeeze of fresh lime juice.
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