ARROZ CON POLLO

Serves 1
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Directions

  1. 1Add a little oil to a hot caldero or Dutch oven.
  2. 2Place the boned drumsticks (thighs work too) into the hot oil. Ensure a slit is cut in each for faster cooking.
  3. 3Sear the chicken for 6-8 minutes on each side.
  4. 4Remove the chicken from the caldero.
  5. 5Add 2 loaded spoons of sofrito to the caldero.
  6. 6Add 1 spoon of garlic paste.
  7. 7Add 8 oz of tomato sauce.
  8. 8Add chicken powder and sazon (Culantro y Achiote).
  9. 9Add salt, oregano, and cumin. Be generous with the salt.
  10. 10Stir the mixture well.
  11. 11Add the chicken back into the caldero.
  12. 12Pour in 2.5 cups of water.
  13. 13Stir everything together.
  14. 14Cover and let cook on medium/high heat for 20 minutes.
  15. 15Add 2 cups of medium grain rice.
  16. 16Stir the rice gently into the liquid with the chicken.
  17. 17Add a bay leaf (optional).
  18. 18Cook on low/med heat for 25 minutes, only uncovering and stirring during the last 10 minutes.

Ingredients

  • Oil
  • boned drumsticks
  • 2 spoons Sofrito
  • 1 spoon Garlic paste
  • 8 oz Tomato sauce
  • Chicken powder
  • Sazon
  • Salt
  • Oregano
  • Cumin
  • 2.5 cups Water
  • 2 cups Medium grain rice
  • Bay leaf

Equipment

Caldero or Dutch ovenTongsWooden spoonLid

Tips

  • Cut a slit in each drumstick for faster cooking
  • Don't be stingy with the salt
  • When cooking rice, uncover and stir during the last 10 minutes

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