Description
Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal. It’s a classic Latin dish that I grew up with and love!
Equipment
large deep heavy skillet or heavy pot
Ingredients
8boneless, skinless chicken thighs, or bone-in or drumsticks, skin removed
1tablespoonwhite vinegar
2teaspoonssazon, homemade or store bought such as Badia Sazon Tropical or Goya
1/2teaspoonAdobo seasoning, such as Goya
1/2teaspoongarlic powder
1tablespoonolive oil
1/2mediumonion
1/4cupfresh cilantro
3clovesgarlic
5scallions
2tbspbell pepper
1medium vine tomato, diced
2 1/2cupslong grain white rice, such as Carolina
4cupswater
1chicken bouillon cube, Maggi or Knorr
2teaspoonskosher salt, or more to taste
Instructions
Season chicken with vinegar, 1/2 teaspoon sazon seasoning, adobo and garlic powder and let it sit 10 minutes.
Heat a large deep heavy skillet on medium, add 2 teaspoons oil when hot.
- Add chicken and brown 5 minutes on each side. Remove and set aside.
Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
- Add tomato, cook another minute. Add rice, mix well and cook another minute.
- Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
- Taste for salt, should taste salty enough to suit your taste, add more as needed.
- Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
- Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don’t peak!!!) Fluff with a fork and eat!
Last Step:
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