Ingredients
Scale
- 2 lbs Chicken thighs and drumsticks, skin-on and bone-in
- 3 cups Long-grain white rice, rinsed until water runs clear
- 4.5 cups Warm chicken broth or water
- 1 large Green bell pepper, diced
- 1 medium Red onion, finely chopped
- 4 cloves Garlic, minced
- 1/4 cup Fresh cilantro, chopped
- 2 tablespoons Tomato paste
- 1 tablespoon Sazón with Annatto (for color)
- 1 teaspoon Adobo seasoning
- 1/2 teaspoon Dried oregano
- 2 tablespoons Vegetable oil
- 1/4 cup Spanish olives with pimiento
- 1 tablespoon Capers (optional)
- Salt and black pepper to taste
- 1 Lime, cut into wedges for serving
Instructions
- Begin by cleaning the chicken and patting it dry with paper towels. Season the chicken pieces generously with adobo, oregano, black pepper, and a splash of lime juice. In a small bowl, prepare your sofrito by mixing the diced onions, bell peppers, garlic, and cilantro. Rinse your white rice several times in a fine-mesh sieve to remove excess starch; this is the secret to achieving that fluffy, non-sticky texture. Measure out your chicken broth and keep it warm to ensure even cooking later in the process.
- Heat the vegetable oil in a large caldero or heavy Dutch oven over medium-high heat. Place the chicken pieces in the pot, skin-side down, and sear until golden brown on all sides (about 5-7 minutes). Remove the chicken and set it aside. In the same pot, sauté the sofrito mixture for 3 minutes until fragrant. Stir in the tomato paste, sazón, olives, and capers, cooking for another minute. Add the rinsed rice to the pot and stir constantly for 2 minutes to toast the grains. Pour in the warm chicken broth, return the chicken to the pot, and bring to a boil. Once the liquid has reduced and is level with the rice, turn the heat to the lowest setting. Cover the pot with a tight-fitting lid (you can use aluminum foil under the lid for an airtight seal) and steam for 25 minutes without lifting the lid.
- After 25 minutes, remove the lid and gently fluff the rice with a large fork, being careful not to break the grains. The chicken should be fork-tender and falling off the bone. If you want “concón,” turn the heat up to medium for the last 2-3 minutes of cooking until you hear a slight crackle. Serve the Arroz con Pollo on a large platter, placing the chicken pieces on top of the golden rice. Garnish with extra fresh cilantro and serve with lime wedges and a side of sliced avocado or sweet fried plantains (maduros).
- Cook Time: 60 minutes