Arroz Con Pollo (Rice with Chicken)

In a large pot, heat oil over medium heat.
Brown chicken on each side for approximately 5 minutes, then remove and set aside.
Stir in the sofrito, cumin, olives and tomato sauce and cook for 4 minutes at low heat. Stir in the rice and chicken and mix well, then add 2 cups of water and bring to a boil.
Reduce heat to a simmer and cook for 45 minutes, covered, until internal temperature of the chicken reaches 165°F.
Taste and adjust seasoning, then garnish with fresh thyme.

Banner Image:

ArrozConPollo_KT1.jpg

Grain:

Rice [1]

Ingredients:

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

Active time:

5 minutes

Yield:

4 servings

Nutrition:

Calories: 410, Total Fat: 13g, Saturated Fat: 2g, Sodium: 320mg, Carbohydrate: 41g, Fiber: 3g, Protein: 30g

Author:

An Oldways recipe

Recipe tags:

Staff Favorites

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Gluten-free

Rating:

Description:

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.

Serving Size:

1/4 recipe