Arroz con Pollo

Prep Time 20

Cook Time 35

Course Main Course

Cuisine Latin American

Servings 4

Calories 450 kcal

Heat oil over medium-high heat. Cook chicken until browned on all sides, 8-10 minutes. Remove and set aside.
Add onion to pot; cook until translucent, 4-5 minutes.
Add sofrito; cook 1-2 minutes.
Add olives, pimentos, and seasonings; cook 3-4 minutes.
Add rice; cook 30 seconds - 1 minute.
Return chicken to pot; stir.
Stir in tomato sauce and 3 cups water. Optionally add annatto powder. Simmer.
Cover, reduce heat to low. Cook until rice is 80% done, 10-12 minutes.
Stir rice, replace the lid, and continue cooking until done. Add water if needed.
Turn off the heat, stir, cover, let rest for 5-10 minutes.
Serve with lime wedges and cilantro.

Sofrito Variation: If you can't find pre-made sofrito, you can make it home by blending onions, bell peppers, garlic, cilantro, and tomatoes. Homemade sofrito adds a fresher flavor to the dish.
Rice Cooking Tips: Rinse the rice thoroughly before cooking to remove excess starch, which helps prevent it from becoming too sticky. Ensure the rice is drained well to maintain the ideal texture in the final dish.
Adjusting Liquid for Rice: Depending on the medium-grain rice used, you may need to adjust the amount of water. Start with 3 cups and add more if the rice seems too dry during cooking.
Annatto Powder for Color: Annatto powder is optional but adds a vibrant, traditional color to the dish. It doesn't significantly alter the flavor, so omitting it won't impact the taste.
Resting Time Importance: Allowing the dish to rest after cooking lets the flavors meld together and the rice settle, resulting in a more cohesive and flavorful dish. Don't skip this step for the best results.

Nutrition Facts

The following nutrition facts are approximated per serving.

Keyword Arroz con Pollo