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.
2 tablespoons olive oil, divided
1 pound boneless skinless chicken pieces (breast or thighs, whichever you prefer)
1 cup long-grain brown rice
1/2 cup sofrito
1/2 teaspoon ground cumin
1/4 cup pitted olives, quartered
4 oz tomato sauce (unsalted)
Salt and black pepper to taste
2 tablespoons fresh thyme
An Oldways recipe
Ammie Deveraturda says: Looks good!! I love tomato soup!!
Beth says: Is there a shortcut to getting the flavor that the sofrito sauce adds? that makes it like two recipes in one, if you don’t already have the sofrito made. Thanks!
Katherine-Oldways says: Hi Beth, since sofrito sauce is a tomato- based vegetable puree, to get similar flavor I would suggest diced tomatoes with onion, or adding tomato paste to your dish. You can also buy pre-made sofrito sauce or make it ahead of time.
EG says: We loved it! Simple and delicious. Going to try again today and try to triple it for the week.
Kimberley says: can you make this in the instant pot?
Hannah-Oldways says: Hi Kimberley! We haven’t tested this recipe in an instant pot, but if you try it, let us know how it goes!
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