Arroz con Pollo is popular among almost all Latin countries. Full of aromatics, tender rice and succulent chicken this dish is my go-to comfort food.
- 5 Boneless or Bone in Skinless Chicken Thighs and or drumsticks (if using boneless cut into large bite size pieces,)
- 2 bone-in chicken breasts (if using boneless cut into large bite size pieces, cut in half)
- 2 large onions (medium dice)
- 1 large green pepper (medium dice)
- 3 cups of Enriched Parboiled Long Grain Rice (steeped in water)
- 8 garlic cloves (minced)
- 1 large tomato (diced)
- 1/2 a bunch of cilantro (roughly chopped)
- 6 scallions (sliced)
- 1 can of mexican style diced and peeled tomatoes with chillies
- 2 packets of Goya Sauzon con cilantro y tomate seasoning mix
- Goya Adobo Spice Mix for seasoning
- 1 tsp red pepper flakes (add more depending on how spicy you want it)
- 3 tbsp of turmeric (for color)
- salt to taste
- oil for frying
- In a heavy bottomed pot, pour in about 1/2 an inch of oil. Turn up the heat all the way.
- Season the chicken on both sides with Goya Adobo seasoning.
- When you see your pan smoking, add your meat. *Do not over crowd your pot. If you happen to do so and you accumulate a large amount of liquid from the meat, pour out the liquid and reserve it for later. Your meat will brown better if you remove the access liquid.*
- Once the meat is browned, remove and set aside.
- Turn the heat down to medium high. Add in the onions, green peppers, garlic and red pepper flakes. Cook until vegetables are translucent. You do not want the vegetables to caramelize.
- Add in the meat, both tomatoes, turmeric and seasoning packets.
- Take BOILING water and add it the mixture. Only add enough water to just cover the mixture. taste the liquid and ensure that there is enough salt and spice in there to compensate for the rice you will be putting in later. NOW you may turn your heat down to low. *You want to use boiling water because otherwise you would stop the cooking time. At this time, if you can also add any leftover liquid from the meat.*
- GO AWAY. PLEASE PLEASE Please whatever you do DO NOT STIR! You will disrupt the wonderful magic that is about to happen! Go talk on the phone, watch half a movie, drink some wine…whatever you want…just do not touch this for 45 minutes.
- Once this time has passed crank up the heat. Remember that rice you had steeping in the water? Now is the time to drain it and prepare for its final resting place. Once drained, lay the rice CAREFULLY over your sofrito and meat mixture. Pretend you are gently “blanketing” the mixture with your rice. Again, take BOILING water and SLOWLY cover the rice just about 1/2 of an inch above the rice. See all that beautiful goodness come up to the top? That’s your flavor right there, that’s what you did all that work for.
- Let the rice cook on HIGH heat until there is no more liquid. If you see liquid still bubbling up from the top, it isn’t done. If you see liquid bubbling up at the bottom, it isn’t done. Only when it is completely dry is it done.
- Once it is completely dry, turn off the heat and cover with the lid for about 30-60 minutes. Only after this time passes can you mix the mixture.
- Add in the cilantro and scallions and enjoy!
- Category: Entree
- Cuisine: Latin