Ingredients for Arroz Con Pollo
- 1 1/2 teaspoons Kosher Salt
- 1 tablespoon Granulated Garlic
- 1 tablespoon Ground Cumin
- 1 tablespoon Granulated Onion
- 2 teaspoons Paprika
- 1 1/2 teaspoons Fresh Ground Black Pepper
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Dried Oregano
- 1 Spanish Onion, diced
- 1 Red Bell Pepper, diced
- 1 Poblano Pepper, diced
- 4 Garlic Cloves, minced
- 1/4 cup Olive Oil
- 1 tablespoon Chili Oil
- 2 pounds Chicken Thighs (boneless, skinless)
- 2 cups Long Grain White Rice
- 1 tablespoon Cumin
- 3 cups Chicken Stock
- 1 cup Beer
- 1 cup Frozen Sweet Peas
- 1/2 cup Spanish Olives With Pimento, sliced
- 1/4 cup Fresh Cilantro, chopped
- Lime Wedge, for serving
- Hot Sauce, for serving
- Tortillas, for serving
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How to Make Arroz Con Pollo
- In a small bowl, mix together the adobo seasoning.
- Dice the onion, bell pepper, and mince the garlic. Set aside.
- Trim excess fat from the chicken thighs and season generously with adobo seasoning.
- Heat the olive oil and chili oil in a large pot or Dutch oven over medium-high heat until very hot.
- 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.
- Remove the chicken from the pot and set aside on a plate.
- Add the sofrito to the pot and sauté for 4-5 minutes, stirring frequently.
- Stir in the rice and cook for 1 minute, stirring constantly.
- Add the chicken stock and beer. Stir well to combine.
- Return the chicken to the pot. Stir to combine.
- Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until most of the liquid is absorbed.
- Stir in the frozen peas and continue to simmer, covered, for another 2-3 minutes, or until the peas are heated through.
- Stir in the sliced olives.
- Remove from heat, garnish with fresh cilantro, and serve immediately with hot sauce and tortillas.
Nutrition Information (Approximate per serving)
Sodium
182 g
Sugar
36g
Fat
32g
Carbs
35g
