Arroz Con Pollo Recipe
A traditional blend of our chicken & rice, seasoned with R.E.’s tomato blend and Achiote, capers, olives, celery, onions, red bell peppers, carrots, peas, & cilantro
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken thighs with salt and black pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 5-6 minutes per side. Remove chicken from the pan and set aside.
- 2
Sauté the Vegetables
In the same skillet, add diced onions, celery, red bell pepper, and carrots. Sauté for about 5 minutes until softened. Stir in the Achiote paste and cook for an additional 2 minutes.
- 3
Combine Ingredients
Add the R.E.’s tomato blend, capers, green olives, and rice to the skillet. Stir to combine all ingredients well.
- 4
Cook the Rice
Pour in the chicken broth, and bring the mixture to a boil. Once boiling, reduce heat to low, and place the seared chicken thighs on top of the rice. Cover and simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender.
- 5
Finish with Peas and Cilantro
In the last 5 minutes of cooking, stir in the frozen peas and chopped cilantro. Adjust seasoning with salt and pepper if needed.
- 6
Serve
Remove from heat and let sit covered for a few minutes before serving. Fluff the rice with a fork and serve hot.