Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, arroz con pollo / rice with chicken. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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 / Rice with Chicken is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Arroz con Pollo / Rice with Chicken is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook arroz con pollo / rice with chicken using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Arroz con Pollo / Rice with Chicken:

1. Get 2 tsp EVOO
2. Take 2 tsp Sofrito
3. Make ready 1/3 cup Chopped Red Onions
4. Prepare 1/2 Chopped Roasted Sweet Red Pepper
5. Get 1 Spanish Olives (optional)
6. Take 1 envelope Chicken Bouillon
7. Make ready 1 envelope Sazon
8. Prepare 1 dash Cumin
9. Get 1 Salt and Pepper to taste
10. Make ready 1 Bay Leaf
11. Make ready 4 oz Tomato Sauce
12. Make ready 1 can Corn (with water)
13. Make ready 1/2 bunch Chopped Cilantro
14. Prepare 2 cup Uncooked White Rice
15. Take 2 1/4 cup Water
16. Get 1 small Chicken chopped in medium sized chunks

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. Place the chicken in a bowl and toss with a generous seasoning of sea salt, black pepper and oregano. Cook the chicken thighs until they are an even golden colour all over and are almost cooked through. Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal.

Instructions to make Arroz con Pollo / Rice with Chicken:

1. Cut the chicken in medium chunks (leave wings for another meal), and season with adobo or salt and pepper to taste. *Boneless chicken breast is fine.
2. Cook the chicken in a little olive oil or butter on medium to low heat.
3. Once chicken is cooked, remove from pan and add sofrito and onions. (add more oil if needed). On medium heat cook until onions are translucent.
4. Add tomato sauce, olives, red pepper, cumin, chicken bouillon, sazon, corn and bay leaf. Cook covered for 5 minutes.
5. Add chicken, rice, water, cilantro and salt and pepper to taste. Cook uncovered until most of the water evaporates. ( About 10-15 minutes depending on your stove)
6. Once water evaporates, stir from the bottom up ONLY 2-3 times. Reduce heat to low and cook for 20 minutes.
7. After 20 minutes, stir from the bottom up and rice should be nice and fluffy. If still uncooked cover again and cook for 10 minutes at a time.
8. Enjoy :-)

It's a classic Colombian dish that I grew up on that I now love to cook for my family. There are many variations on the classic arroz con pollo. It is a traditional Latin American and Spanish chicken and rice recipe. An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the comments at the end of this recipe to see some wonderful classic What follows is my mother's basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand.

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