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Arroz con Pollo Recipe

My Mom's Arroz Con Pollo recipe

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Ingredients
  

For the Chicken:

  • 1 ½ pounds boneless skinless chicken thighs
  • 2 tablespoons olive oil divided

Adobo Seasoning:

  • 1 teaspoon cumin
  • ¾ teaspoon paprika
  • ½ 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
  • Sofrito & Rice:
  • 3 cloves garlic minced
  • ¼ cup finely diced green pepper
  • ¼ cup finely diced white onion
  • ¼ cup finely diced cilantro
  • 1 diced jalapeño optional
  • 1 cup tomato sauce
  • 1 ¼ cups water
  • 1 cup white basmati rice for best results
  • ⅔ cup frozen peas or pigeon peas, if available
  • ½ cup pitted green olives optional

Instructions
 

  • Marinate the Chicken
  • Toss the chicken thighs in a bowl with olive oil and adobo seasoning. Let it marinate for at least 30 minutes or overnight for more flavor.
  • Brown the Chicken
  • Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken on both sides until golden brown. Remove the chicken from the skillet and set aside.
  • Make the Sofrito
  • In the same skillet, sauté garlic, green pepper, onion, cilantro, and jalapeño (if using). Cook for about 2-3 minutes, then add your spices and tomato sauce. Stir until the mixture is well-combined.
  • Add Rice & Chicken
  • Add the rice, peas, and olives to the sofrito mixture. Stir everything together, then place the browned chicken on top. Reduce the heat to low, cover, and cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
  • Serve
  • Garnish with fresh cilantro and a squeeze of lime for an extra burst of flavor.