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Arroz con Pollo
Arroz con pollo is an aromatic one-pot dinner recipe with homemade sofrito, saffron seasoning, and plenty of vegetables to flavor the chicken and rice.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●dutch oven
- ●oven
📝 Preparation Steps
1
To a food processor or blender, add the cilantro, garlic, green bell pepper, jalapeño, and half of the onion. Pulse until a thick puree forms. This is the sofrito.
jalapeño, seeded and roughly chopped1
2
Pat the chicken dry with paper towels. Sprinkle all over with the adobo seasoning.
3
In a wide braiser or large Dutch oven, heat the oil over medium-high heat. When the oil is shimmering, add half of the chicken, skin-side down. Sear until golden brown, 5 to ⏱️ 7 minutes per side. Remove the chicken to a plate and repeat with the remaining chicken. Do not clean the braiser.
4
To the same braiser, reduce the heat to medium and add the red bell pepper and remaining half of the white onion. Sauté until softened, 2 to ⏱️ 3 minutes. Add the sofrito, Sazón, salt, and black pepper, stirring until fragrant and most of the liquid is cooked down, 5 to ⏱️ 7 minutes.
red bell pepper, chopped1white onion, chopped and divided1
5
Stir in the broth and tomato sauce, and bring to a simmer. Stir in the rice, bay leaf, and olives, if you like. Simmer, uncovered, for ⏱️ 10 minutes. Reduce the heat to low, nestle in the chicken and any accumulated juices, cover, and cook until the rice is tender and the liquid is absorbed, 15 to ⏱️ 20 minutes.
tomato sauce1 (8-oz.) canbay leaf1
6
Remove the chicken to a serving plate and stir the peas into the rice. Serve the chicken with the rice, topped with cilantro and a squeeze of lime.
Nutrition Facts
calories
714 Calories
fat Content
35 g
fiber Content
4 g
sugar Content
6 g
sodium Content
794 mg
protein Content
45 g
trans Fat Content
0 g
cholesterol Content
208 mg
carbohydrate Content
50 g
saturated Fat Content
9 g
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