Puerto Rican Arroz Con Pollo (Rice And Chicken) Recipe

Name: Puerto Rican Arroz Con Pollo (Rice And Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, with bone, halved crosswise; 4 chicken drumsticks; 4 chicken thighs; 3 ounces spanish chorizo, skinned and cut into 1/4-inch-thick slices; 1 tablespoon olive oil; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 1/2 teaspoons paprika; 2 bay leaves; 1 lb tomatoes, seeded and chopped; 1 (12 ounce) bottle beer (not dark); 1 1/2 cups reduced-sodium chicken broth; 2 cups long-grain white rice (14 oz.); 1 tablespoon adobo seasoning (Dry Adobo Spice Mix); 1/2 cup adobo marinade (Puerto Rican Adobo Marinade); 3/4 cup sofrito sauce (Puerto Rican Sofrito); 2 limes, cut into wedges

Servings: persons

4 chicken breasts, with bone, halved crosswise
4 chicken drumsticks
4 chicken thighs
3 ounces spanish chorizo, skinned and cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons paprika
2 bay leaves
1 lb tomatoes, seeded and chopped
1 (12 ounce) bottle beer (not dark)
1 1/2 cups reduced-sodium chicken broth
2 cups long-grain white rice (14 oz.)
1 tablespoon adobo seasoning (Dry Adobo Spice Mix)
1/2 cup adobo marinade (Puerto Rican Adobo Marinade)
3/4 cup sofrito sauce (Puerto Rican Sofrito)
2 limes, cut into wedges

1
Make Recipes: #315560, #315446, #315561, #315559. It should take less than 30 minutes to make all of these condiment/spice recipes.
2
Remove skin and excess fat from chicken. Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours in the refrigerator.
3
Remove chicken from marinade, draining off any excess. Sprinkle chicken with Adobo Seasoning, Recipe #315446. In a large dutch oven or heavy pot, add oil, chorizo and chicken. Over medium heat, cook until chicken is just browned on both sides, approximately 5 minutes. Add the Sofrito mixture, Recipe #315559, stirring until softened, about 5 minutes.
4
Add cumin, oregano, paprika, 1 1/4 teaspoons salt, bay leaves and 4 tablespoons Olive and Pepper Mix, Recipe #315560. While stirring, cook for 2 minutes.
5
Stir in tomatoes, beer, broth, and rice; bring to a boil making sure rice is submerged.
6
Reduce heat to low, covering mixture with a tight fitting lid. DO NOT REMOVE THE LID! Continue to cook over low heat for 20 minutes.
7
DO NOT REMOVE THE LID! Turn off the heat and let stand for 10 minutes. Remove the lid after 10 minutes and serve. If desired, garnish with additional Olive and Pepper Mix, Recipe #315560, over rice.

1075

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 chicken breasts, with bone, halved crosswise, 4 chicken drumsticks, 4 chicken thighs, 3 ounces spanish chorizo, skinned and cut into 1/4-inch-thick slices, and more.

Yes, Puerto Rican Arroz Con Pollo (Rice And Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puerto Rican Arroz Con Pollo (Rice And Chicken)

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