Arroz con Pollo (Edit recipe)

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Arroz con pollo is a staple in Latin cuisine made with savory yellow rice and chicken. I like to shred the chicken and add moisture with a secret ingredient (see below!). It is one of my go to meals to cook for my family. It’s kid-friendly and always hits the spot! With savory yellow rice and shredded chicken breast, it’s a hearty meal that satisfies and stores well for leftovers the next day.

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 6

Ingredients

Chicken

2 whole Boneless Skinless Chicken Breasts
1 Tbsp Healthy Rican Adobo
1 tsp Garlic Powder
1 tsp Onion Powder
0.5 tsp dried Oregano
0.25 tsp Black Pepper
1 whole Onion
0.5 whole Green Bell Peppers
1 whole Bay Leaf
2 Tbsp Tomato Sauce
2 Tbsp Chicken Boullion (Better Than Boullion concentrate)
2 Tbsp Mayonnaise

Rice

3 cups Jasmine Rice
0.25 cup Puerto Rican Sofrito (click for recipe)
2 Tbsp Tomato Sauce
1 Tbsp Chicken Boullion (Better Than Boullion concentrate)
3.5 cups Chicken Broth, from the stewed chicken breasts
0.25 cup Green Olives
0.5 tsp Healthy Rican Adobo, or to taste
2 Tbsp Healthy Rican Sazón
1.5 tsp Garlic Powder
1.5 tsp Onion Powder
1 tsp Paprika
0.5 tsp dried Oregano
0.25 tsp Ground Cumin
0.125 tsp Black Pepper
3 Tbsp Extra Virgin Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare Chicken

Season the chicken breasts generously and set aside.
In a small pot, sautee sofrito, chicken bouillon and tomato sauce until fragrant.
Add chicken breasts, half of the onion and water. Bring to a boil and then reduce heat to medium and cover. Simmer for about 30 minutes.
Remove chicken from broth and place on a plate to cool. Reserve the chicken broth for later.

Prepare Rice

Thoroughly rinse your rice with cold water. Drain and set aside.
In a large pot, sautee sofrito, chicken bouillon and tomato sauce on medium high heat until fragrant, 1-2 minutes.
Add broth, seasonings, rice, the remaining half of the onion and oil. Stir well.
Bring to a boil and cover. Reduce to medium low heat and cook for 20-25 minutes.
After the rice has cooked for 20-25 minutes, uncover, remove onion and gently flip rice over in sections by using a large spoon. This ensures the rice cooks evenly. Cover and continue to cook on very low heat, if needed.

Shred Chicken

While the rice is cooking, shred your chicken breast. I like to use a cheese grater to shred the chicken easily but you can pull the chicken apart with a fork or however you like. Add the mayonnaise and stir until well combined. Set shredded chicken aside.
Once the rice has cooked, add the shredded chicken to the rice and stir to combine throughout. You can do this in a separate pot or large pan to make the process easier.
Serve with beans and sides of choice. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	844
Fat:	16 g
Carbohydrates:	100 g
Protein:	22 g
Cholesterol:	32 g
Sodium:	1501 mg
Fiber:	3 g
Sugars:	1 g
Calculated per serving.