Arroz con Pollo Recipe

Submitted By: Carlos from 37 Cooks.

Blog/Website: http://37cooks.blogspot.com/2014/01/arroz-con-pollo.html

Arroz con Pollo Notes

3 Tablespoons Achiote Oil (recipe below) 4 - 6 chicken thighs with skin intact 1 Tablespoon The Spice House Adobo Seasoning, Regular 1/4 cup Sofrito (recipe below) 1 Tablespoon tomato paste 1/4 cup sliced Spanish olives 1 Tablespoon cumin 1 The Spice House Turkish Bay Leaf 1 Tablespoon sea salt 2 cups long grain rice 4 cups heated chicken broth 1/2 cup frozen peas

Ingredients
  • 3 tablespoons achiote oil
  • 4-6 chicken thighs, with skin
  • 1 tablespoon adobo seasoning
  • 1/4 cup sofrito
  • 1 tablespoon tomato paste
  • 1/4 cup sliced Spanish olives
  • 1 tablespoon ground cumin
  • 1 bay leaf
  • 1 tablespoon sea salt
  • 2 cups long grain rice
  • 4 cups heated chicken broth
  • 1/2 cup frozen peas
Serves / Yields
Preparation Instructions

Season chicken thighs with Spice House Adobo Seasoning. Heat the Achiote Oil in a wide skillet or paella pan with tight fitting lid. When oil is heated add chicken thighs and brown on both sides for about 6 minutes on both sides, until they have a nice golden color. Remove chicken.

Add sofrito, tomato paste, olives, cumin, Spice House bay leaf, and sea salt. Saute for a few minutes. Add rice and stir to coat and color. Add chicken back in, and cover with the chicken broth. Heat to a medium boil. When the liquid meets just above the level of the rice, give it a good stir, add frozen peas, lower heat to low, and cover. Continue cooking for 20 minutes. Fluff the rice with a fork before serving.

Helpful Hints

Quick Shopping List


Adobo Seasoning, Regular or Salt-Free
With Salt, in a glass jar
In a 1/2 cup shaker jar, net wt 3 ounces
$5.49
Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
$4.49
Turkish Bay Leaves, Whole or Powdered
Whole, in a resealable bag
1/2 ounce bulk bag
$2.49
La Baleine French Sea Salt, Coarse or Fine
Fine Grain
26 oz. container
$5.99
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