Arroz Con Pollo (Rice with Chicken)
Arroz con Pollo is a distant relative of the classic Spanish dish paella. This Puerto Rican version features a base of sofrito, with extra flavor from olives.
Active time
5 minutesTotal time
1 hourYield
4 servingsServing Size
1/4 recipeNutrition
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Ingredients
2 tablespoons olive oil, divided
1 pound boneless skinless chicken pieces (breast or thighs, whichever you prefer)
1 cup long-grain brown rice
½ cup sofrito
½ teaspoon ground cumin
¼ cup pitted olives, quartered
4 oz tomato sauce (unsalted)
Salt and black pepper to taste
2 tablespoons fresh thyme
Instructions
- In a large pot, heat oil over medium heat.
- Brown chicken on each side for approximately 5 minutes, then remove and set aside.
- Stir in the sofrito, cumin, olives and tomato sauce and cook for 4 minutes at low heat. Stir in the rice and chicken and mix well, then add 2 cups of water and bring to a boil.
- Reduce heat to a simmer and cook for 45 minutes, covered, until internal temperature of the chicken reaches 165°F.
- Taste and adjust seasoning, then garnish with fresh thyme.
An Oldways recipe
Nutrition
Calories: 410Total Fat: 13g
Saturated Fat: 2g
Sodium: 320mg
Carbohydrate: 41g
Fiber: 3g
Protein: 30g
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