Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, arroz con pollo (chicken and rice). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Arroz Con Pollo (Chicken And Rice) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Arroz Con Pollo (Chicken And Rice) is something that I have loved my entire life.

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 and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight–everyone loves an easy rice and chicken dish.

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

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

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

Arroz Con Pollo is a delicious comforting Spanish casserole of chicken, yellow rice, and vegetables in a flavorful tomato-saffron sauce. It makes a wonderful family meal, all cooked in one pot. Author: Lisa Although chicken and rice is a classic Puerto Rican comfort food many Latin countries have their own versions of arroz con pollo. The seasoning, types of rice and aromatics may vary but, they all have chicken and rice.

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

1. Season thawed chicken thighs with adobo seasoning and black pepper– you can use any type of chicken you like
2. Heat oil in medium to large pot - you will use this same pot to cook everything
3. Brown chicken in oil, about 5-7 minutes each side. Once browned on both sides set aside chicken (do not drain oil off chicken)
4. In pot add capers to heated oil , i add the capers first so the flavors just burst!
5. 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
6. Once sauce is heated and mixed together add rice ( any rice will do, i use mahatma jasmine rice) and add water
7. Stir once— you do not want to stir the rice too much as it will become soggy rice
8. 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
9. 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…
10. Remove from heat and enjoy!!!

An easy and flavorful one-pot meal made with sautéed onions, green peppers & garlic, browned chicken thighs, and aromatic spices. It's taken me a while to get here. The start of a new year often feels a bit rushed to me. Colombian-Style Arroz con Pollo was one of my favorite recipes growing up. My mom would make it at least once a week for lunch.

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