Puerto Rican Arroz con Pollo recipe
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Ingredients
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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
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491 calories
carbohydrate: 41.3 g
cholesterol: 83.3 mg
fat: 22.8 g
fiber: 1.6 g
protein: 25.8 g
saturatedFat: 6 g
servingSize: -
sodium: 1315.2 mg
sugar: 2.2 g
transFat: : -
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.