The Best Arroz Con Pollo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb chicken, cubed 2 tbsp white vinegar 2 tsp sazon about 1½ tsp adobo powder about 1½ tsp garlic powder 3 tsp olive oil 1/2 onion 1/4 cup cilantro 4 cloves garlic 1 small green bell pepper 1 can diced tomatoes (with liquid) 2 1/2 cups rice 4 cups water 1 1/2 chicken bouillon cube 1 can black beans, drained and rinsed 1 8oz can tomato sauce salt to taste (about 2 tsp)
In a small bowl, Season chicken with vinegar, sazon , adobo and garlic powder and let it sit 10 minutes. Heat a large deep heavy skillet on medium, add 2 tsp oil when hot. Add chicken and all liquid and brown. Remove and set aside with remaining liquid.
Place onion, cilantro, garlic, and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sautι onion mixture on medium-low until soft, about 3 minutes. Add tomato, cook another minute. Add rice, mix well and cook another minute. Add water, tomato sauce, beans, salt, and bouillon (be sure it dissolves well), scraping up any browned bits from the bottom of the pot. Taste for salt, should taste salty enough to suit your taste, add more as needed.
Add chicken with liquid and stir into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!
Serving Size: Makes 8 1-cup Servings
Place onion, cilantro, garlic, and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sautι onion mixture on medium-low until soft, about 3 minutes. Add tomato, cook another minute. Add rice, mix well and cook another minute. Add water, tomato sauce, beans, salt, and bouillon (be sure it dissolves well), scraping up any browned bits from the bottom of the pot. Taste for salt, should taste salty enough to suit your taste, add more as needed.
Add chicken with liquid and stir into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!
Serving Size: Makes 8 1-cup Servings
Nutritional Info Amount Per Serving
- Calories: 240.6
- Total Fat: 4.9 g
- Cholesterol: 32.9 mg
- Sodium: 1,915.1 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 4.7 g
- Protein: 18.7 g
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