2 tablespoons olive oil, divided
1 pound boneless skinless chicken pieces (breast or thighs, whichever you prefer)
1 cup long-grain brown rice
½ cup sofrito [2]
½ teaspoon ground cumin
¼ cup pitted olives, quartered
4 oz tomato sauce (unsalted)
Salt and black pepper to taste
2 tablespoons fresh thyme
An Oldways recipe
Arroz con Pollo is a distant relative of the classic Spanish dish paella. This Puerto Rican version features a base of sofrito, with extra flavor from olives.
Links
[1] https://wholegrainscouncil.org/grain/rice
[2] https://wholegrainscouncil.org/recipes/oldways-sofrito