Tuesday, April 5, 2016


This was okay.  It was pretty bland and didn't taste like the flavors I was going for.  It had the most promise out of any of the arroz con pollo recipes I have tried though.  I need to add to this recipe and figure out how to perfect it!

6 chicken legs
salt and pepper
3 tablespoons olive oil
1/4 cup sofrito (recipe included)
6 cups chicken broth
8oz can tomato sauce
16 pimento stuffed olives 
3 tablespoons capers
4 cups long grain white rice 

Preheat oven to 350*  Season chicken with salt & pepper.  Heat olive oil on medium heat in a large stock pot and brown chicken on both sides (should take about 5 minutes per side) and set aside.  Add sofrito to pan and cook for 3 minutes.

Add chicken broth, tomato sauce, olives, capers, rice and chicken to pot and bring liquid to a boil.  Once boiling reduce heat to low - only stir once.  Once most of liquid is absorbed by rice and liquid is just below the top of the rice, cover pot with a lid and put in oven for 25 minutes.

Remove pot from oven and let rest for 5 minutes, fluff rice with a fork and serve. 

1 large green pepper
2 sweet peppers (cuban if possible)
2 medium onions
6 cloves of garlic
1 jalapeño pepper
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon cumin
1 cup cilantro
1/2 cup olive oil

Place all ingredients in food processor and process to a thick green paste.  Reserve what you need for recipe and freeze the rest.

Recipe from: https://thefloribeancook.wordpress.com/2015/01/23/puerto-rican-style-arroz-con-pollo-chicken-and-rice/ 

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