Langsung ke konten utama

Mama's Puerto Rican Chicken and Rice (Arroz con Pollo)




Ingredients

For the chicken:
  • 2 tablespoon olive oil, divided
  • 1 � pounds boneless skinless chicken thighs


For the adobo seasoning:
  • 1 teaspoon cumin
  • 3/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • � teaspoon red cayenne pepper
  • � teaspoon onion powder
  • � teaspoon garlic powder
  • � teaspoon coriander
  • � teaspoon salt
  • Freshly ground black pepper


For the sofrito & rice:
  • 3 cloves garlic, minced
  • � cup finely diced green pepper
  • � cup finely diced white onion
  • � cup finely diced cilantro
  • Optional: 1 jalapeno, diced
  • � teaspoon ground coriander
  • � teaspoon cumin
  • � teaspoon ground turmeric
  • � teaspoon garlic powder
  • � teaspoon oregano
  • � teaspoon salt
  • � teaspoon black pepper
  • 1 cup tomato sauce
  • 1 � cups water
  • 1 cup basmati white rice (don�t use brown, it will take too long to cook)**
  • ? cup frozen peas (or rinsed and drained pigeon peas)
  • OPTIONAL: � cup pitted green olives


Instructions

  1. Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
  2. Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
  3. In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
  4. Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
  5. Bring to a simmer then fold in the rice and peas, making sure it is evenly distributed. Add browned chicken on top.
  6.  Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
  7. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.
  8. To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro.






This article and recipe adapted from this site

Komentar

Posting Komentar

Postingan populer dari blog ini

Pumpkin Crisp

INGREDIENTS CRISP MIXTURE 2 cups (180g) quick-cooking oats 2 cups (250g) all-purpose flour 1 cup (200g) packed brown sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup (227g) butter, cubed while cold PUMPKIN MIXTURE 3 eggs 1 cup (200g) granulated sugar 1 can (15 ounces) pumpkin pur�e 2/3 cup (80g) heavy cream 2 teaspoons pumpkin pie spice 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt INSTRUCTIONS Preheat oven to 375�. CRISP MIXTURE Grease a 12inch or 13-inch skillet with cooking spray or butter. Combine the oats, flour, brown sugar, baking powder, baking soda, and pumpkin spice together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. Spread 4 cups over the bottom of your prepared pan and press flat. Set the remaining crisp mixture aside. PUMPKIN MIXTURE In a large bowl, whisk to...
Posting Komentar
Baca selengkapnya