Large 5660

Arroz con Pollo

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

Featured Ingredients

Adobo spice is an authentic mixture of Mexican spices commonly used to create traditional South of the Border flavor. This blend is... Size Options
$6.15 Glass jar, 1/2 cup (wt. 3 oz)
Aromatic and earthy, ground cumin is an essential flavor in Latin cooking, and frequently used in Indian curries and rice dishes. We... Size Options
$5.61 Glass jar, 1/2 cup (wt. 2.25 oz)
These leaves have a far more mild flavor and complex flavor than that of domestic bay, and add a subtly sweet astringency to dishes. Just... Size Options
$2.79 Resealable bag, 0.5 ounce
This pure white granulated salt come from one of the oldest salt-producing regions of the Mediterranean, in the South of France. The... Size Options
$6.71 coarse

Arroz con Pollo Recipe

Ingredients
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.

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G Rogde

Wonderfully flavored. Great depth of taste. The sofrito recipe makes way to much and needs to be cut down to use in this.

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