Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
You can never have too many main course recipes, so give Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo) a try. Watching your figure? This gluten free and dairy free recipe has 511 calories, 39g of protein, and 17g of fat per serving. This recipe serves 4. For $2.51 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 335 people have made this recipe and would make it again. If you have tomato sauce, skinless boneless chicken thighs, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes. It is brought to you by Ambitious Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. Users who liked this recipe also liked Arroz con Pollo, Puerto Rican Style for #SundaySupper, Arroz con Pollo - Chicken & Rice, and Arroz con pollo (rice with chicken).
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoon olive oil, divided
1 ½ pounds boneless skinless chicken thighs
1 teaspoon cumin
3/4 teaspoon paprika
1/2 teaspoon chili powder
½ teaspoon red cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon coriander
½ teaspoon salt
Freshly ground black pepper
3 cloves garlic, minced
¼ cup finely diced green pepper
¼ cup finely diced white onion
¼ cup finely diced cilantro
Optional: 1 jalapeno, diced
¼ teaspoon ground coriander
¼ teaspoon cumin
¼ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon salt
¼ teaspoon black pepper
1 cup tomato sauce
1 ¼ cups water
1 cup basmati white rice (don't use brown, it will take too long to cook)**
⅔ cup frozen peas (or rinsed and drained pigeon peas)
OPTIONAL: ½ cup pitted green olives
Equipment:
bowl
frying pan
pot
Cooking instruction summary:
Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process! Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate. In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro. Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine. Bring to a simmer then fold in the rice and peas, making sure it is evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice. To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro.
Step by step:
1. Add chicken to a large bowl.
2. Add in 1 tablespoon olive oil and your adobo seasoning: paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
3. Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes.
4. Remove from pan and transfer to a plate.
5. In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
6. Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine. Bring to a simmer then fold in the rice and peas, making sure it is evenly distributed.
7. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
8. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked.
9. Serve immediately.
10. Garnish with cilantro and serve with a squeeze of fresh lime juice.
11. To meal prep: This meal serves four.
12. Place rice in a meal prep containers and top with 1 chicken thigh.
13. Garnish with cilantro.
Nutrition Information:
covered percent of daily need
