Aroz Con Pollo Recipe
Make Aroz Con Pollo Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Sofrito & Aromatics
Rice & Liquid
Vegetables & Garnish
Method
Chicken & Marinade
- 1
Marinate the chicken
Pat the chicken pieces dry with paper towels. In a large bowl combine minced garlic (4 cloves), ground cumin, dried oregano, 1.5 tsp salt, 1/2 tsp black pepper, lime/orange juice and 2 tbsp olive oil. Rub the mixture all over the chicken. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- 2
Brown the chicken
Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1–2 tablespoons oil until shimmering. Remove excess marinade from chicken and place skin-side down in the pan (work in batches if needed). Brown the chicken 4–6 minutes per side until golden (it will not be cooked through). Transfer browned chicken to a plate and set aside.
Sofrito & Aromatics
- 3
Make the sofrito
Reduce heat to medium. In the same pot add 2 tbsp oil if needed. Add the finely chopped onion (about 1 cup) and diced bell pepper (1 cup). Sauté 5–7 minutes until softened. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant. Stir in 2 tbsp tomato paste and 1 tsp annatto (if using) and cook 1–2 minutes, stirring, to deepen the flavor and remove raw tomato taste.
- 4
Add herbs and deglaze
Stir in chopped cilantro (1/4 cup) and the optional 1/2 cup white wine if using; scrape up browned bits from the bottom of the pan. Let the wine reduce for 1–2 minutes.
Rice & Final Simmer
- 5
Combine rice and liquid
Add the rinsed rice (2 cups) to the pot and stir to coat each grain with the sofrito and oil for 1–2 minutes. Sprinkle in 1/2 tsp turmeric (or a pinch of saffron), 2 bay leaves, 3/4 tsp salt and 1/4 tsp black pepper. Pour in 4 cups chicken broth (and the reserved browned chicken with any juices).
- 6
Bring to a simmer
Stir once to distribute. Bring the pot to a gentle boil over medium-high heat, then reduce heat to low so the liquid is at a gentle simmer. Arrange the chicken pieces skin-side up on top of the rice so they finish cooking in the steam and the skin stays relatively crisp. Cover the pot with a tight-fitting lid.
- 7
Cook until rice is tender
Cook undisturbed on low for 18–22 minutes, or until rice has absorbed the liquid and is tender and the chicken reaches an internal temperature of 74°C (165°F). Avoid lifting the lid during this time.
- 8
Vegetables & Garnish
- 9
Add peas and vegetables
If using frozen peas and carrots, sprinkle them over the rice during the last 5 minutes of the covered resting time (or add them 5 minutes before the end of cooking). They will warm through without becoming mushy.
- 10
Garnish and serve
Scatter sliced green olives (optional) and chopped cilantro over the top. Serve hot with lime wedges on the side for squeezing. Adjust seasoning to taste and offer extra hot sauce or pickled red onions if desired.