Arroz Con Pollo (Chicken And Rice). Mama's Puerto Rican Chicken and Rice also known as Arroz con Pollo. This one pan dinner is made with homemade adobo seasoned chicken, sofrito and savory rice. You'll make this recipe again and again!

Arroz Con Pollo (Chicken And Rice) Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish. The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color.

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, arroz con pollo (chicken and rice). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mama's Puerto Rican Chicken and Rice also known as Arroz con Pollo. This one pan dinner is made with homemade adobo seasoned chicken, sofrito and savory rice. You'll make this recipe again and again!

Arroz Con Pollo (Chicken And Rice) is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It's appreciated by millions daily. Arroz Con Pollo (Chicken And Rice) is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have arroz con pollo (chicken and rice) using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Arroz Con Pollo (Chicken And Rice):

{Make ready 8 oz of Tomato sauce.
{Prepare 1 cup of Or 6 oz Sofrito.
{Take 1 envelope of Sazon.
{Take 1 of as needed Adobo seasoning.
{Make ready 1 of as needed Black pepper.
{Get 2 tbsp of Capers.
{Prepare 2 tbsp of Vegetable oil.
{Prepare 1 of as needed Seedless olives.
{Prepare 3 cup of Rice.
{Take 4 cup of Water.
{Prepare 1 packages of Boneless skinless chicken thighs.

Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo. Arroz con Pollo is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazón GOYA® with Azafrán, which adds color and flavor derived from our unique saffron spice blend.

Instructions to make Arroz Con Pollo (Chicken And Rice):

Season thawed chicken thighs with adobo seasoning and black pepper-- you can use any type of chicken you like.
Heat oil in medium to large pot - you will use this same pot to cook everything.
Brown chicken in oil, about 5-7 minutes each side. Once browned on both sides set aside chicken (do not drain oil off chicken).
In pot add capers to heated oil , i add the capers first so the flavors just burst!.
Add sofrito, tomato sauce, sazon and olives (i love the green olives with the pimento, i add about 2 tbsp)... Let sauce heat up about 2 minutes, stir frequently.
Once sauce is heated and mixed together add rice ( any rice will do, i use mahatma jasmine rice) and add water.
Stir once--- you do not want to stir the rice too much as it will become soggy rice.
Bring to a boil , boil about 5 minutes.. Reduce heat and let simmer until water is absorbed-- while the rice is cooking i like to shred up the chicken, for this particular meal i just cut it into small slices.
You can add the chicken anytime , i like to add mine when the rice is almost done just because it makes for easier cooking time for the rice....
Remove from heat and enjoy!!!.

Make Arroz con Pollo tonight—everyone loves an easy rice and chicken dish. This recipe for Spanish Arroz con Pollo is a one pot meal that's full of tender chicken thighs, creamy saffron rice and vegetables - the perfect quick and easy dinner! Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables. Arroz con Pollo is a classic Latin American dish, with each country—and each family, for that matter—having its own unique recipe. For mine, I like to use whole pieces of chicken (legs or thighs) that I season with chile powder, cumin, and oregano before adding the rice.

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