Listen Up!!! I’m sharing one of my favorite recipes adapted from America’s Test Kitchen. This is my version of Arroz Con Pollo. That said, I stuck pretty close to the original recipe. As far as I’m concerned if it ain’t broke, don’t mess with it.
One bite of tender chicken and creamy rice filled with sofrito, olives, capers, cilantro and other flavorful ingredients, you’re about to have an outer body experience. Drizzled with a creamy herb sauce that takes this dish to next level.
Arroz Con Pollo is a great meal to make on the weekends for family dinner. It does take time to prepare and shouldn’t be rushed. You won’t spend all day in the kitchen but several hours off and on. Don’t fret because all the time cooking is time well spent. Plus, if you have leftovers, delicious the next day.
Arroz Con Pollo
After discovering this recipe some years ago, I was so excited. All I thought was, could this recipe possibly as good as one I had eaten at a restaurant. The restaurant went out of business and no more of their chicken specialty. So disappointing and now what?
As luck would have it while watching an episode of America’s Test Kitchen, you’ll never guess what they were cooking. Would you believe Arroz Con Pollo? I also happen to have a copy of the cookbook containing the recipe I’d seen on tv. I’ve been making this recipe ever since.
I know you’re short on time, but my hope is you’ll try this recipe one night soon. Make the time to cook for your family and give them one fabulous meal to remember.
Now, keep reading and I’ll tell you how easy it is to cook this recipe so don’t be intimidated by all the ingredients. This recipe does come together rather quickly.
Arroz Con Pollo
First of all, prep all your ingredients to save yourself time and the headache of missing an ingredient. I also recommend reading through the recipe several times for yourself. I’ll give you my tips along the way as well.
You’ll need a 5 to 6-quart Dutch oven for the recipe. Have your food processor on hand, rubber spatula, a platter, tongs, and a large spoon available.
Next, make your sofrito. This mixture is a very important addition to this recipe and without it, it would be just jazzed up chicken and rice. Spoon mixture into bowl and set aside.
In a small bowl, mix together mayonnaise, lemon juice, salt and 2 tablespoons sofrito. Cover herb sauce and refrigerate until ready to serve. Go head give it a taste because I know you want to. Incredible!
Arroz Con Pollo
Prepare chicken by patting each piece dry with paper towels. Season chicken with salt and pepper on both sides. Heat your oil in Dutch oven over medium heat. Place chicken skin-side down and cook 7 to 9 minutes until golden brown. Turn chicken over and continue to cook for another 7 to 9 minutes. Remove chicken to a plate and set aside.
Remove all but 2 tablespoons of fat in Dutch oven. Add in remaining onion and cook for 3 to 5 minutes. Stir in rice and Sazon, cooking until rice is translucent, about 2 to 3 minutes. Pour in broth, olives, capers, bay leaves, remaining sofrito and lemon juice, salt and pepper. Scrape up those yummy brown bits on bottom of pot.
Note: Be sure to use medium grain rice in this recipe. Long grain rice leaves a drier rice while medium grain rice cooks up creamier and more inviting. Check your local markets in the Hispanic aisle.
Nestle chicken pieces into rice mixture with any juices. Cover and bake in 350* oven for 20 minutes. Allow chicken to rest for 15 minutes before fluffing rice and serving. Stir in green peas last if using and be sure to discard bay leaves.
Grab your plate, fill it with chicken, rice, herb sauce and let’s eat. Refrigerate any leftovers. Enjoy!
Arroz Con Pollo
You’re going to love this creamy rice and chicken recipe as much as I do. Takes a bit of time but the flavors are like nothing else. I consider this a restaurant quality meal. Your family and friends will think you slaved all day yet only a couple hours.
When you add the herb sauce you will be like what on earth. The sauce is refreshing, herbaceous with a tanginess. This recipe just works.
Gather your family or have friends over for a fabulous dinner. Bon Appetit!
If you make this recipe, like or leave a comment below, @michelleheyden, @chowdownlowdown or #chowdownlowdown.
Arroz Con Pollo
Arroz Con Pollo
6 bone-in chicken thighs, excess fat removed
2 1/8 t. kosher salt
3/4 t. black pepper
1 T. Canola oil
2 cups medium-grain rice (not long grain)
1 T. Goya Sazon with Coriander and Annatto (2 envelopes)
2 1/2 cups chicken broth
1/4 cup pimento-stuffed green olives, cut in half
2 T. non-pareil capers, rinsed
2 bay leaves
1/2 cup frozen green peas, thawed (optional)
1 cup fresh cilantro, chopped
1 large onion (1 cup), chopped
1 large Cubanelle pepper, seeded and chopped (can substitute Anaheim, poblano or sweet banana pepper). Cubanelles are first choice.
5 garlic cloves, coarsely chopped
1 t. ground cumin
1/2 cup mayonnaise (I use Hellmann’s)
2 lemons, juiced (3 ½ T.) plus wedges for serving
Heat oven to 350 degrees.
In a large food processor, prepare sofrito by processing cilantro, 1/2 cup onion, Cubanelle pepper, garlic, and cumin until finely chopped. This will take about 20 to 30 seconds, scraping down sides as needed. Spoon sofrito into a small bowl and set aside.
In a medium bowl, whisk together mayonnaise, 1 ½ T. lemon juice, 1/8 t. salt, and 2 T. sofrito until well combined. Place herb sauce in a covered bowl in refrigerator until ready to serve.
Pat chicken thighs dry with paper towel. Sprinkle chicken with 1 t. salt and black pepper. Heat oil in an oven-proof Dutch oven over medium heat.
Add chicken skin-side down, cook without moving until skin is golden brown and crispy, about 7 to 9 minutes. Turn chicken over, cooking until golden, 7 to 9 minutes longer. Transfer chicken to plate and set aside.
Pour off all fat except 2 T. fat, heating over medium heat. Add remaining 1/2 cup onion, cooking until soft, about 3 to 5 minutes. Stir in rice and Sazon, cooking until rice turns translucent, 2 to 3 minutes.
Stir in broth, olives, capers, bay leaves, remaining sofrito, remaining lemon juice, 1 t. salt, and 1/2 t. black pepper. Be sure to scrap up all browned bits.
Nestle chicken into Dutch oven along with accumulated juices and bring to boil. Cover and place in heated oven to bake for 20 minutes.
Remove pot from oven and allow to stand covered for 15 minutes. Fluff rice with a fork and stir in green peas if desired. Discard bay leaves.
Serve with herb sauce and lemon wedges.
Makes 4 – 6 servings.
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