Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro. Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine. Bring to a simmer then fold in the rice and peas, making sure it is evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.
To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro.
Ingredients:
3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 cup apple cider vinegar, or as needed
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Love this! Didn’t want to put leftovers in the fridge for my husband’s lunch tomorrow, shoot. Very good, fun to make, great recipe!!!!
Monique, this was amazing! The recipe was easy and so tasty and flavorful. The rice reminded me of a Bahamian peas and rice dish my mother used to make, with black-eyed peas. This made the meal even better, bringing in a childhood memory and some comfort food.
Although chicken and rice is a classic Puerto Rican comfort food many Latin countries have their own versions of arroz con pollo. The seasoning, types of rice and aromatics may vary but, they all have chicken and rice. Clearly, I am biased but I believe that arroz con pollo boricua is the best. Every Puerto Rican recipe starts with a base of sofrito, medium grain rice, and annatto oil and it’s prepared in a caldero The sofrito give the dish it’s flavor and the annatto oil gives it its golden color. I love this one pot wonder! It’s the best arroz con pollo recipe. Just like abuela made it.
Ingredients:
3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 cup apple cider vinegar, or as needed
1/4 cup canola oil
1/4 pound salted Beef, chopped into bite-sized pieces
1/4 pound cooked Turkey, chopped into bite-sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
1/4 cup sofrito (such as Goya®)
1/4 cup recaito (such as Goya®)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon capers6 cloves garlic, diced
1 (8 ounce) can tomato sauce
1/4 cup rinsed and diced Spanish olives
3 cups chicken broth
1 (1.41 ounce) package sazon seasoning with coriander and achiote
3 cups uncooked white rice.
Directions:
Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
Heat oil in a large, heavy-bottomed pot over medium heat. Add beef and turkey; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.
Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.
Note:
Nutrition data for this recipe includes the full amount of vinegar. The actual amount consumed will vary.
source :allrecipes.com