Print Recipe

Arroz Con Pollo or Rice with Chicken

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings

Ingredients

For the Sofrito

  • 1 large tomato
  • 1 small poblano pepper
  • 1 small jalapeno
  • ½ small onion
  • 2 cloves garlic
  • 1 small bunch cilantro

For the Chicken and Rice

  • 1 tablespoon achiote
  • ¼ cup olive oil
  • 4 chicken thighs skin on
  • Goya® adobo or garlic salt, as needed
  • ground black pepper as needed
  • 1 link chorizo sausage diced
  • 1 link Italian sausage diced
  • 1 bunch scallions greens and whites separated, chopped
  • 1 shallot chopped
  • 1 small poblano pepper chopped
  • 1 small jalapeno chopped
  • 3 cloves garlic chopped
  • 6 ounces dry white wine
  • 2 cups long grain rice
  • 14½ ounces chicken broth
  • sofrito from above recipe
  • 1 tablespoon paprika
  • 1 small bunch cilantro chopped

Instructions

For the Sofrito

  • Coarsely chop the tomato, peppers and onion. Place all of the ingredients in a blender and pulse to a rough puree.

For the Chicken and Rice

  • Preheat the oven to 350° F.
  • Place the achiote seeds and oil in a heavy Dutch oven or other oven-proof pot. Heat the seeds and oil over low to medium heat until the seeds gently sizzle and release their color.
    This only takes a couple of minutes. Stop cooking before the seeds turn black. Remove the pot from the heat. Remove the seeds with a slotted spoon and discard.
  • Generously sprinkle the chicken thighs with the adobo and black pepper. Return the pot to the stove and heat the oil.
  • Sear the chicken thighs, skin side first, in the oil on both sides. Remove the chicken and reserve.
  • Add the sausage and cook until browned. Remove the sausage with a slotted spoon and reserve.
  • Add the white parts of the scallions, shallot, poblano and jalapeno pepper to the pot and sauté. Sprinkle in some adobo and/or salt, and black pepper to taste.
    Remember the adobo already has salt in it.
  • Add the garlic and sauté another minute.
  • Deglaze the pot with the white wine, scraping all the browned bits off the bottom. Cook until the wine is almost evaporated.
  • Add the rice and cook for a minute or two.
  • Return the chicken and sausage to the pot. Add the chicken broth, sofrito and paprika.
  • Cover and bring to a boil and then place the pot in the oven for 20 minutes.
  • Just before serving add the green parts of the scallions and the cilantro.