arroz con pollo recipe (chicken and rice) is made with a sofrito base for big flavor, perfect as a side dish or main course.
INGREDIENTS
FOR THE ARROZ CON POLLO (chicken and rice)
Chicken. Use 1 pound chicken breast, chopped (or use chicken thighs)
Seasonings. I use 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon Sazón, and a bit of salt and pepper to taste.
Oil for Cooking. Use 1 tablespoon olive oil, or use achiote oil.
Vegetables. I use 1 medium onion and 1 green bell pepper. I often use a jalapeno, serrano, or scotch bonnet pepper for extra heat, though this is not traditional – for heat lovers only!
Olives. Use 1 cup chopped green olives. Olives are super popular with Puerto Rican arroz con pollo. You can also add capers or use a good olive-caper mix.
Sofrito. Use 1/2 cup to 1 cup sofrito, or use a store bought brand. See below for my recipe.
Rice. Use 2 cups white medium-grain or long grain rice, rinsed at least 3 times.
Stock. Use 2 cups chicken broth. You can also use vegetable stock or broth.
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