ARROZ CON POLLO

Serves 1
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Directions

  1. 1Add a little oil to a hot caldero or Dutch oven.
  2. 2Add a little oil to a hot caldero or Dutch oven.
  3. 3Add a little oil to a hot caldero or Dutch oven.
  4. 4Place the boned drumsticks (thighs work too) into the hot oil. Ensure a slit is cut in each for faster cooking.
  5. 5Place the boned drumsticks (thighs work too) into the hot oil. Ensure a slit is cut in each for faster cooking.
  6. 6Place the boned drumsticks (thighs work too) into the hot oil. Ensure a slit is cut in each for faster cooking.
  7. 7Sear the chicken for 6-8 minutes on each side.
  8. 8Sear the chicken for 6-8 minutes on each side.
  9. 9Sear the chicken for 6-8 minutes on each side.
  10. 10Remove the chicken from the caldero.
  11. 11Remove the chicken from the caldero.
  12. 12Remove the chicken from the caldero.
  13. 13Add 2 loaded spoons of sofrito to the caldero.
  14. 14Add 2 loaded spoons of sofrito to the caldero.
  15. 15Add 2 loaded spoons of sofrito to the caldero.
  16. 16Add 1 spoon of garlic paste.
  17. 17Add 1 spoon of garlic paste.
  18. 18Add 1 spoon of garlic paste.
  19. 19Add 8 oz of tomato sauce.
  20. 20Add 8 oz of tomato sauce.
  21. 21Add 8 oz of tomato sauce.
  22. 22Add chicken powder and sazon (Culantro y Achiote).
  23. 23Add chicken powder and sazon (Culantro y Achiote).
  24. 24Add chicken powder and sazon (Culantro y Achiote).
  25. 25Add salt, oregano, and cumin. Be generous with the salt.
  26. 26Add salt, oregano, and cumin. Be generous with the salt.
  27. 27Add salt, oregano, and cumin. Be generous with the salt.
  28. 28Stir the mixture well.
  29. 29Stir the mixture well.
  30. 30Stir the mixture well.
  31. 31Add the chicken back into the caldero.
  32. 32Add the chicken back into the caldero.
  33. 33Add the chicken back into the caldero.
  34. 34Pour in 2.5 cups of water.
  35. 35Pour in 2.5 cups of water.
  36. 36Pour in 2.5 cups of water.
  37. 37Stir everything together.
  38. 38Stir everything together.
  39. 39Stir everything together.
  40. 40Cover and let cook on medium/high heat for 20 minutes.
  41. 41Cover and let cook on medium/high heat for 20 minutes.
  42. 42Cover and let cook on medium/high heat for 20 minutes.
  43. 43Add 2 cups of medium grain rice.
  44. 44Add 2 cups of medium grain rice.
  45. 45Add 2 cups of medium grain rice.
  46. 46Stir the rice gently into the liquid with the chicken.
  47. 47Stir the rice gently into the liquid with the chicken.
  48. 48Stir the rice gently into the liquid with the chicken.
  49. 49Add a bay leaf (optional).
  50. 50Add a bay leaf (optional).
  51. 51Add a bay leaf (optional).
  52. 52Cook on low/med heat for 25 minutes, only uncovering and stirring during the last 10 minutes.
  53. 53Cook on low/med heat for 25 minutes, only uncovering and stirring during the last 10 minutes.
  54. 54Cook on low/med heat for 25 minutes, only uncovering and stirring during the last 10 minutes.

Ingredients

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