Puerto Rican Arroz Con Pollo Rice And Chicken Recipe

Name: Puerto Rican Arroz Con Pollo Rice And Chicken
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Yield: Serves 1 or more
Ingredients: not used in this recipe; not used in this recipe; 1 1/2 lbs boneless, skinless chicken thighs; 8 oz Spanish chorizo, crumbled; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon paprika; 2 bay leaves; 1 (28 ounce) can crushed tomatoes; 1 cup light beer; 2 cups chicken broth; 1 1/2 cups long-grain white rice; 2 teaspoons Adobo Seasoning; Adobo Marinade, for marinating chicken; 1 cup Sofrito Sauce; optional, for serving; 1 1/4 teaspoons salt; 4 tablespoons Olive and Pepper Mix

Experience the authentic flavors of Puerto Rico with this incredible Arroz con Pollo recipe! Inspired by Throwdown with Bobby Flay's winning Al Fonda Boriqua version, this recipe combines traditional techniques and carefully sourced ingredients for an unforgettable culinary journey. Marinate your chicken for up to 24 hours (prep time excluded) to unlock maximum flavor. Detailed instructions and links to homemade spice blends ensure a truly authentic taste. Get ready to impress your friends and family with this vibrant and delicious dish!

Prep Time 60 mins

Cook Time 70 mins

Calories 559.9 kcal

Protein 76g

Rating 3.0 (3 Reviews)

Puerto Rican Arroz Con Pollo Rice And Chicken

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Puerto Rican Arroz Con Pollo Rice And Chicken

not used in this recipe
not used in this recipe
1 1/2 lbs boneless, skinless chicken thighs
8 oz Spanish chorizo, crumbled
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
2 bay leaves
1 (28 ounce) can crushed tomatoes
1 cup light beer
2 cups chicken broth
1 1/2 cups long-grain white rice
2 teaspoons Adobo Seasoning
Adobo Marinade, for marinating chicken
1 cup Sofrito Sauce
optional, for serving
1 1/4 teaspoons salt
4 tablespoons Olive and Pepper Mix

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How to Make Puerto Rican Arroz Con Pollo Rice And Chicken

Prepare the following recipes: Adobo Seasoning (#315446), Adobo Marinade (#315561), Sofrito (#315559), and Olive and Pepper Mix (#315560). (Estimated time: <30 minutes)
Remove the skin and excess fat from 1.5 lbs boneless, skinless chicken thighs.
Marinate the chicken in the Adobo Marinade (#315561) for 8-24 hours in the refrigerator.
Remove chicken from marinade, discarding excess marinade.
Sprinkle the chicken generously with Adobo Seasoning (#315446).
In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium heat. Add 8 oz of chorizo, crumbled, and the seasoned chicken.
Cook until the chicken is browned on both sides, about 5 minutes per side.
Add 1 cup of Sofrito (#315559), stirring until softened, about 5 minutes.
Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 1/4 teaspoons salt, 2 bay leaves, and 4 tablespoons Olive and Pepper Mix (#315560).
Cook for 2 minutes, stirring constantly.
Add 1 (28 ounce) can crushed tomatoes, 1 cup beer (preferably a light beer), 2 cups chicken broth, and 1 1/2 cups long-grain rice.
Bring to a boil, ensuring the rice is fully submerged.
Reduce heat to low, cover the pot with a tight-fitting lid.
Do not lift the lid! Cook over low heat for 20 minutes.
Do not lift the lid! Turn off the heat and let stand for 10 minutes.
After 10 minutes, remove the lid and fluff the rice with a fork.
Serve hot. Garnish with extra Olive and Pepper Mix (#315560), if desired.