Arroz Con Pollo Recipe

Ingredients for Arroz Con Pollo

• Kosher Salt
• Granulated Garlic
• Ground Cumin
• Granulated Onion
• Paprika
• Fresh Ground Black Pepper
• Ground Turmeric
• Dried Oregano
• Spanish Onion
• Red Bell Pepper
• Poblano Pepper
• Garlic Cloves
• 2 tablespoons olive oil
• 1 tablespoon chili oil
• Chicken Thighs
• Long Grain White Rice
• Cumin
• 2 cups chicken stock
• 1/2 cup beer (light or lager)
• Frozen Sweet Peas
• Spanish Olives With Pimento
• 1/4 cup fresh cilantro, chopped
• Lime Wedge

How to Make Arroz Con Pollo

1. In a small bowl, mix together the adobo seasoning.
2. Dice the onion, bell pepper, and mince the garlic. Set aside.
3. Trim excess fat from the chicken thighs and season generously with adobo seasoning.
4. Heat the olive oil and chili oil in a large pot or Dutch oven over medium-high heat until very hot.
5. Add the seasoned chicken to the hot oil, skin-side down (if using bone-in, skin-on chicken), and sear until golden brown. About 5-7 minutes per side.
6. Remove the chicken from the pot and set aside on a plate.
7. Add the sofrito to the pot and sauté for 4-5 minutes, stirring frequently.
8. Stir in the rice and cook for 1 minute, stirring constantly.
9. Add the chicken stock and beer. Stir well to combine.
10. Return the chicken to the pot. Stir to combine.
11. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until most of the liquid is absorbed.
12. Stir in the frozen peas and continue to simmer, covered, for another 2-3 minutes, or until the peas are heated through.
13. Stir in the sliced olives.
14. Remove from heat, garnish with fresh cilantro, and serve immediately with hot sauce and tortillas.