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