Traduction de cette recette dans votre langue... La page sera rafraîchie automatiquement.
Arroz con Pollo y Chorizo Puertorriqueño
A flavorful and hearty rice dish that combines tender chicken with savory chorizo, infused with sofrito and achiote for a vibrant color and authentic Puerto Rican taste.
🧂 Ingrédients
- 1.5 lbs Chicken thighs(bone-in, skin-on, cut into serving pieces)
- 6 oz Spanish chorizo(sliced)
- 2 cups Medium-grain rice
- 3 cups Chicken broth
- 1/4 cup Sofrito
- 2 tbsp Tomato sauce
- 2 tbsp Achiote oil (annatto oil)
- 1/2 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1/2 medium Green bell pepper(chopped)
- 1/4 cup Pimiento-stuffed green olives(sliced)
- 1 tbsp Capers(drained)
- 1 packet Sazón con culantro y achiote
- 1 tsp Adobo seasoning
- 1 leaf Bay leaf
- to taste Salt and black pepper
- 2 tbsp Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces with adobo and black pepper. In a large, heavy-bottomed pot or Dutch oven, heat the achiote oil over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove chicken and set aside.
- 2
Add the sliced chorizo to the pot and cook until it renders some of its fat and is slightly crisped. Remove chorizo and set aside with the chicken.
- 3
In the remaining fat (add a little more oil if needed), sauté the chopped onion, bell pepper, and minced garlic until softened. Stir in the sofrito and cook for another 2 minutes until fragrant.
- 4
Add the tomato sauce, Sazón packet, olives, and capers. Stir well to combine. Return the seared chicken pieces to the pot.
💡 Conseils de pro: Ensure the Sazón packet is fully incorporated for even color and flavor. - 5
Rinse the rice under cold water until the water runs clear. Add the rinsed rice to the pot, stirring to coat it with the sofrito mixture. Add the chicken broth and the bay leaf. Bring to a boil.
💡 Conseils de pro: Rinsing the rice helps to remove excess starch, preventing a gummy texture. - 6
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes. Do not lift the lid during this time.
- 7
After 20 minutes, gently stir in the cooked chorizo. Cover again and continue to simmer for another 10-15 minutes, or until the rice is tender and all the liquid has been absorbed.
💡 Conseils de pro: Avoid over-stirring, which can make the rice mushy. - 8
Remove from heat and let it rest, covered, for 5-10 minutes before fluffing with a fork. Garnish with fresh cilantro before serving.
💡 Conseils de pro
- ✓For a spicier dish, use a hot Spanish chorizo.
- ✓If you can't find achiote oil, you can toast annatto seeds in oil over low heat and then strain them out, or use a pinch of turmeric for color.
- ✓Ensure your pot has a tight-fitting lid to trap steam for perfectly cooked rice.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a can of drained pigeon peas (gandules) for a variation similar to Arroz con Gandules.
- For a vegetarian version, omit the chicken and chorizo and add extra vegetables like carrots, peas, and corn.