Evelyn's Arroz Con Pollo
Recipe: #41626
September 21, 2023
Categories: Chicken, Rice, White Rice Carribbean, Boneless Pieces, more
"This was a featured recipe on GMA today, in honor of Hispanic Heritage Month. Alex Hill's recipe honors her Puerto Rican mother, Evelyn. You can buy a jar of Sofrito in the ethnic section of many grocery stores, although authentic Puerto Rican sofrito is a little different than the Goya variety. Same with Adobo seasoning and Sazon."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (353.4 g)
- Calories 492
- Total Fat - 17 g
- Saturated Fat - 3.7 g
- Cholesterol - 153.1 mg
- Sodium - 765 mg
- Total Carbohydrate - 47.8 g
- Dietary Fiber - 2.8 g
- Sugars - 2.1 g
- Protein - 34.8 g
- Calcium - 71.4 mg
- Iron - 2.9 mg
- Vitamin C - 32.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a bowl, season chicken with adobo seasonings (salt, pepper, onion and garlic powder) and sofrito.
Step 2
Let marinate for up to 24 hours!
Step 3
In a Dutch oven over medium high heat, add EVOO and let it get hot.
Step 4
Add the chicken thighs to the Dutch oven and sear, about 2 minutes.
Step 5
Remove seared thighs and set aside on a plate.
Step 6
Turn down heat to medium.
Step 7
Add rest of sofrito, onion and peppers to the pot, and saute until the onions are translucent, about 2 minutes.
Step 8
Season with a little bit of kosher salt.
Step 9
Add garlic and saute for 60 seconds.
Step 10
Add 1 cup of rice and stir to combine.
Step 11
Add the Saźon packet and stir to combine.
Step 12
Add 2 cups chicken broth, stir to combine and add the chicken thighs back into the pot.
Step 13
Let it come to a boil (taste a little bit of the broth to see if it needs more salt) then reduce to low, cover the pot and allow to cook for 25 minutes.
Step 14
Garnish with chopped cilantro.
Tips
No special items needed.
0 Reviews
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