CubaCaribbean

Arroz con Pollo

Name: Arroz con Pollo
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 900 g Chicken thighs (boneless, skinless), cut into large pieces; 1 tsp Adobo all-purpose seasoning; 2 tbsp Extra virgin olive oil; 1 Yellow onion, chopped; 1 Green bell pepper, chopped; 4 cloves Garlic, minced; 1 tsp Ground cumin; 1 Sazón seasoning with achiote, packet; 8 oz Canned tomato sauce, about half a can; ½ cup Dry white wine; 3 cups Chicken broth; 1 tsp Table salt; 2 cups Long-grain white rice, rinsed; 1 cup Frozen peas, thawed; ⅓ cup Pimiento-stuffed green olives, halved

1 hr 15 minServes 6$74.60

Chicken is browned and simmered with a sofrito of onion, green pepper, and garlic, tomato sauce, white wine, and broth, then long-grain rice cooks in the pot, colored yellow with sazón seasoning, and is finished with peas and green olives.

Ingredients

900 gChicken thighs (boneless, skinless)cut into large piecesBuy 1.99 lb
1 tspAdobo all-purpose seasoningBuy 1 jar
2 tbspExtra virgin olive oilBuy 1 bottle
1Yellow onionchoppedBuy 0.32 lb
1Green bell pepperchopped
4 clovesGarlicmincedBuy 1 head
1 tspGround cuminBuy 1 jar
1Sazón seasoning with achiotepacketBuy 1 box
8 ozCanned tomato sauceabout half a canBuy 1 can
½ cupDry white wineBuy 1 bottle
3 cupsChicken brothBuy 1 carton
1 tspTable saltBuy 1 canister
2 cupsLong-grain white ricerinsedBuy 1 bag
1 cupFrozen peasthawedBuy 1 bag
⅓ cupPimiento-stuffed green oliveshalvedBuy 1 jar

Method

Season the chicken with the adobo seasoning and brown it in the olive oil in a wide pot; set aside.
Cook the onion, green pepper, and garlic in the fat until soft, then add the cumin, sazón, and tomato sauce for 2 minutes.
Add the wine and let it bubble, then the broth, salt, and chicken; bring to a boil.
Stir in the rice, cover, and cook over low heat until the rice is tender and the liquid absorbed, about 25 minutes.
Fold in the peas and olives, cover for 5 minutes, and serve.