Latin American 50 min

Arroz con Pollo Puertorriqueño

Name: Arroz con Pollo Puertorriqueño
Total time: 50 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1 whole chicken, cut into 8 pieces; 2 cups long-grain white rice; 2 tablespoons sofrito; 1 can (8 oz) tomato sauce; 2 packets (1.41 oz each) Sazón with achiote; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon cumin; 2 bay leaves; ¼ cup pimiento-stuffed olives; 2 tablespoons capers; 3 cups chicken broth; 2 tablespoons olive oil; Salt and black pepper to taste; Fresh cilantro for serving

comfort-foodone-panmeal-prep

Ingredientsfor 2

520

Cal

40g

Protein

52g

Carbs

16g

Fat

11 whole chicken, cut into 8 pieces
22 cups long-grain white rice
32 tablespoons sofrito
41 can (8 oz) tomato sauce
52 packets (1.41 oz each) Sazón with achiote
61 teaspoon dried oregano
71 teaspoon garlic powder
81 teaspoon cumin
92 bay leaves
10¼ cup pimiento-stuffed olives
112 tablespoons capers
123 cups chicken broth
132 tablespoons olive oil
14Salt and black pepper to taste
15Fresh cilantro for serving

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Instructions

1
Season chicken pieces with sazón, oregano, garlic powder, cumin, salt, and pepper. Let marinate at least 15 minutes.
2
Heat olive oil in a large, heavy caldero or Dutch oven over medium-high heat. Brown chicken pieces on all sides, about 4 minutes per side, until golden. Remove and set aside.
3
In the same pot, cook sofrito for 2 minutes until fragrant. Add tomato sauce, olives, and capers, and cook for 3 minutes. Add rice and stir to coat every grain in the sauce.
4
Add chicken broth, bay leaves, and season with salt. Nestle the browned chicken pieces into the rice. Bring to a boil, stir once, reduce heat to the lowest setting, cover tightly, and cook for 25 minutes. Do not lift the lid during this time.
5
Remove from heat and let steam covered for 10 minutes. Fluff rice, discard bay leaves, and serve garnished with fresh cilantro.