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Arroz Con Pollo

Puerto Rican Arroz Con Pollo

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Ingredients
  

  • 7 or 8 Chicken Thighs Boneless and Skinless
  • 2 tbsp Olive Oil
  • 1.5 Packets Sazon
  • 1/2 tsp Adobo Primal Palate, Goya, or Badia
  • 1 tbsp Vinegar
  • 2 tbsp Minced Garlic
  • 1.5 Cups Rice
  • 2 Cups Water
  • 1 Cup Chicken Broth
  • 1/2 Cup Sofrito Sofrito is the heart of Puerto Rican Cooking, but if you do not have time to make this you can substitute 1 Red Bell Pepper (chopped), 1 Onion (Chopped), Large Handful of Cilantro (Chopped), and 4 Cloves of Garlic (Minced)
  • 1/4 cup Tomato Sauce
  • 1/2 tsp salt
  • 1 tbsp Jalapeno Sauce Or other mild hot sauce. Do not use something like habanero hot sauce unless you are sure everyone would like that.

If you do not have Sofrito, here is what you can substitute

  • 1 Red Bell Pepper Chopped
  • 1 Yellow Onion Chopped
  • 1 Large Handful Cilantro Chopped
  • 4 Cloves Garlic Minced

Instructions
 

  • Soak your rice for about 30 minutes to an hour, changing out the water at least once. I like to put a strainer into a big bowl, and then I add the rice to the strainer and let it sit in there. That makes changing out the water in the bowl easier.
  • In a bowl, create a quick marinade for the chicken. Add your cleaned chicken thighs, Sazon, vinegar, adobo, and the garlic. Let it sit for at least 10 minutes, but the longer you can let it sit, the better. Even overnight in the refridgerator.
  • Add oil to a wide 4qt Pan on medium heat. Once the pan is hot, add Chicken thighs and brown for 5 minutes per side.
  • Remove chicken from the pan and set aside. Add the Sofrito to the pan and saute for a few minutes. Then, add the jalapeno sauce.
  • You should be able to smell the sofrito immediately, but let it cook for 3-5 minutes. You do not want this to burn. Add in the rice and chicken broth and stir.
  • Add in the tomato sauce and stir.
  • Add the water and salt and then stir.
  • Add the chicken thighs back to the pan. Nestle the chicken into the rice mixture. Bring to a boil, and reduce the heat to low and cover.
  • Cook for 20 minutes. At this point the chicken will be cooked, but you just want to make sure the rice is not watery and is fully cooked too. Remove from heat and keep covered for 5-10 more minutes to let the rice absorb any residual liquid.
  • Top with more green onions or cilantro and enjoy!