Puerto Rican Arroz con Pollo

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CategoryCuisineTags, , DifficultyIntermediate

I love recipes that are one-pan meals. It just makes sense when you are a working family with busy evening activities! This dish is made with homemade adobo seasoned chicken and savory rice. If your looking to cut those carbs, use cauliflower rice instead.

Yields4 Servings
Prep Time30 minsCook Time1 hr 5 minsTotal Time1 hr 35 mins

For the chicken:
 2 tbsp olive oil
 1 ½ lbs boneless skinless chicken thighs
For the adobo seasoning:
 1 tsp ground cuming
 1 tsp smoked paprika
 1 tsp chili powder
 ½ tsp cayenne pepper
 ½ tsp onion powder
 1 tsp garlic powder
 ½ tsp coriander
 ½ Celtic sea salt
 fresh cracked black pepper to taste
For the sofrito and rice:
 5 cloves garlicminced
 ¼ cup green pepperfinely diced
 ¼ cup onionfinely diced
 ¼ cup cilantrochopped
 ¼ tsp ground cumin
 ¼ tsp ground turmeric
 ¼ tsp ground coriander
 ¼ tsp garlic powder
 ¼ tsp oregano
 ¼ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
 1 cup tomato sauce
 1 ¼ cups water
 1 cup white basmati riceyou can use brown rice too
  cup frozen peasthawed, rinsed and drained
 1 cup pitted green olives
 1 jalepenodiced (you can remove the membrane and seeds to reduce the heat)

1

Grab a medium size bowl and add adobo spices and gently mix together.

2

Grab a large Ziploc bag and add chicken and 1 Tbsp. of olive oil. Gently add adobo seasoning and release air and close bag. Massage spices into chicken and allow to marinate for 30 minutes.

3

In a large deep skillet, add the remainder of the olive oil and heat on medium-high. Once the pan is hot, add chicken in a single layer and cook until brown on first side, about 4-5 minutes. Gently turn chicken over to second side and cook for another 4-5 minutes. Remove from pan and let sit on a plate.

4

Using the same skillet, add sofrito ingredients – garlic, jalapeno, peas, olives, green pepper, onion and cilantro. Sauté for 3 minutes. Add the spices and stir for 30 seconds. Add tomato sauce and water and stir well to combine all ingredients. Bring to a simmer.

5

Add rice (or cauliflower rice) and carefully incorporate. Add chicken back into the pan and reduce the heat to low. Cover skillet and cook for 20-25 Minutes or until most of the liquid has been absorbed by the rice.

6

To serve, portion out a piece of chicken and a scoop or two of rice mixture and garnish with cilantro.

7

NOTES: If you are planning on using cauliflower rice, you can use either fresh or frozen. If fresh, cook as you would the rice. If frozen, you don’t need to thaw ahead of time. If I’m lucky enough to have leftovers, I’ll scoop a hefty portion of the rice into a meal prep container and top with a chicken thigh and a few slices of lime.

Nutrition Facts

Serving Size 1 piece of chicken & 1 cup of rice mixture

Servings 4

Ingredients

For the chicken:
 2 tbsp olive oil
 1 ½ lbs boneless skinless chicken thighs
For the adobo seasoning:
 1 tsp ground cuming
 1 tsp smoked paprika
 1 tsp chili powder
 ½ tsp cayenne pepper
 ½ tsp onion powder
 1 tsp garlic powder
 ½ tsp coriander
 ½ Celtic sea salt
 fresh cracked black pepper to taste
For the sofrito and rice:
 5 cloves garlicminced
 ¼ cup green pepperfinely diced
 ¼ cup onionfinely diced
 ¼ cup cilantrochopped
 ¼ tsp ground cumin
 ¼ tsp ground turmeric
 ¼ tsp ground coriander
 ¼ tsp garlic powder
 ¼ tsp oregano
 ¼ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
 1 cup tomato sauce
 1 ¼ cups water
 1 cup white basmati riceyou can use brown rice too
  cup frozen peasthawed, rinsed and drained
 1 cup pitted green olives
 1 jalepenodiced (you can remove the membrane and seeds to reduce the heat)

Directions

1

Grab a medium size bowl and add adobo spices and gently mix together.

2

Grab a large Ziploc bag and add chicken and 1 Tbsp. of olive oil. Gently add adobo seasoning and release air and close bag. Massage spices into chicken and allow to marinate for 30 minutes.

3

In a large deep skillet, add the remainder of the olive oil and heat on medium-high. Once the pan is hot, add chicken in a single layer and cook until brown on first side, about 4-5 minutes. Gently turn chicken over to second side and cook for another 4-5 minutes. Remove from pan and let sit on a plate.

4

Using the same skillet, add sofrito ingredients – garlic, jalapeno, peas, olives, green pepper, onion and cilantro. Sauté for 3 minutes. Add the spices and stir for 30 seconds. Add tomato sauce and water and stir well to combine all ingredients. Bring to a simmer.

5

Add rice (or cauliflower rice) and carefully incorporate. Add chicken back into the pan and reduce the heat to low. Cover skillet and cook for 20-25 Minutes or until most of the liquid has been absorbed by the rice.

6

To serve, portion out a piece of chicken and a scoop or two of rice mixture and garnish with cilantro.

7

NOTES: If you are planning on using cauliflower rice, you can use either fresh or frozen. If fresh, cook as you would the rice. If frozen, you don’t need to thaw ahead of time. If I’m lucky enough to have leftovers, I’ll scoop a hefty portion of the rice into a meal prep container and top with a chicken thigh and a few slices of lime.

Puerto Rican Arroz con Pollo