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Evelyn's Arroz Con Pollo

Created by Linky on September 21, 2023

2 bay leaves
1 packet Goya Saźon Achiote seasoning
1/4 cup sofrito (divided)
Kosher salt and fresh-cracked black pepper to taste
1 tablespoon extra-virgin olive oil
Cilantro for garnish
Seasonings for the chicken (adobo seasonings): 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon diamond kosher salt, 1/2 teaspoon black pepper, and 2 tablespoons premade sofrito

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.