Arroz con Pollo Puertorriqueño

Name: Arroz con Pollo Puertorriqueño
Prep time: PT25 minutes
Cook time: PT45 minutes
Total time: PT1 hour 10 minutes
Yield: 6
Cuisine: Puerto Rico
Ingredients: 2 lbs Chicken thighs (bone-in, skin-on, cut into serving pieces); 2 cups Medium-grain rice (rinsed); 3 cups Chicken broth; 3 tbsp Sofrito; 1/4 cup Tomato sauce; 2 tbsp Annatto oil (achiote oil) (for color and flavor); 1/4 cup Green olives (pitted and sliced); 2 tbsp Capers (drained); 3 cloves Garlic (minced); 1 leaf Bay leaf; 1 packet Sazón con culantro y achiote (optional, for extra color and flavor); to taste Salt; to taste Black pepper; 2 tbsp Cilantro (chopped, for garnish)

Estilo Casero

A beloved one-pot meal featuring tender chicken pieces cooked with rice in a flavorful broth infused with sofrito, annatto for color, and olives. This is a comforting, home-style version of a classic Puerto Rican dish.

준비 시간25 minutes

조리 시간45 minutes

총 시간1 hour 10 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Season the chicken pieces generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the annatto oil over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove chicken from the pot and set aside.
⏱️ 8-10 minutes
💡 전문가 팁: Don't overcrowd the pot; sear chicken in batches if necessary.
2
Reduce heat to medium. Add the minced garlic and sofrito to the pot. Cook, stirring, until fragrant, about 1-2 minutes.
⏱️ 2 minutes
3
Stir in the tomato sauce and the Sazón packet (if using). Cook for another minute, stirring constantly.
⏱️ 1 minute
4
Add the rinsed rice to the pot and stir to coat it with the mixture. Cook for about 2 minutes, stirring, until the rice grains are slightly translucent.
⏱️ 2 minutes
5
Pour in the chicken broth and bring to a simmer. Add the bay leaf, sliced olives, and capers. Stir well.
6
Return the seared chicken pieces to the pot, nestling them into the rice. Ensure the liquid covers the rice and chicken. Bring back to a gentle simmer.
💡 전문가 팁: If the liquid level is too low, add a little more broth or water.
7
Cover the pot tightly, reduce heat to low, and cook for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed. Do not lift the lid during this time.
⏱️ 25 minutes
💡 전문가 팁: A piece of aluminum foil placed between the pot and the lid can help create a tighter seal.
8
Once cooked, let the arroz con pollo rest, covered, for 10 minutes off the heat. Fluff the rice with a fork, removing the bay leaf. Garnish with chopped cilantro before serving.
⏱️ 10 minutes

요리 기록 추적

💡 전문가 팁

✓Annatto oil (aceite de achiote) is crucial for the authentic color and subtle flavor. It can be made by infusing oil with achiote seeds or purchased pre-made.
✓Using bone-in, skin-on chicken thighs adds more flavor and moisture to the dish.
✓Resist the urge to stir the rice while it's cooking, as this can make it mushy.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add chunks of pimiento-stuffed green olives for an extra briny kick.
Include a small can of peas or a handful of corn kernels in the last 10 minutes of cooking.
For a spicier version, add a diced jalapeño or a pinch of red pepper flakes with the sofrito.