Puerto Rican Arroz con Pollo recipe
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Ingredients
- 3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces 1 cup apple cider vinegar, or as needed ¼ cup canola oil ¼ pound salted pork, chopped into bite-sized pieces ¼ pound cooked ham, chopped into bite-sized pieces 1 red bell pepper, diced 1 green bell pepper, diced 1 yellow onion, diced ¼ cup sofrito (such as Goya®) ¼ cup recaito (such as Goya®) ¼ teaspoon dried oregano ¼ teaspoon ground cumin ¼ teaspoon ground black pepper 1 tablespoon capers 6 cloves garlic, diced 1 (8 ounce) can tomato sauce ¼ cup rinsed and diced Spanish olives 3 cups chicken broth 1 (1.41 ounce) package sazon seasoning with coriander and achiote 3 cups uncooked white rice
Nutrition Info
- 491 caloriescarbohydrate: 41.3 gcholesterol: 83.3 mgfat: 22.8 gfiber: 1.6 gprotein: 25.8 gsaturatedFat: 6 gservingSize: -sodium: 1315.2 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Puerto Rican Arroz con Pollo
Directions
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Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham, cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives, cook for another minute.
Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.
Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.