Adobo Chicken and Rice

Name: Adobo Chicken and Rice
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: Mexican,Caribbean,Spanish,
Ingredients: 2 pounds bone-in chicken parts such as thighs and drumsticks (about 6 pieces); 3 tsps Homemade Adobo Seasoning divided; 4 tbsps vegetable oil divided; 1/2 cup tomato sauce; 1/3 cup prepared sofrito (see Tips below for substitutions!); 1/4 cup finely chopped smoked ham steak; 1/4 cup sliced pimiento-stuffed green olives; 1 tsp Annatto Achiote Molido (see Tips below for substitutions!); 2 cups long grain rice; 2 1/2 cups chicken stock; 1/2 cup dry white wine; 1 1/2 cups frozen peas; 1/4 cup chopped fresh cilantro; 1/4 cup chopped or sliced pimientos

Arroz con pollo is a traditional dish of Spain and Latin America. In this version, inspired by Puerto Rican cuisine, we’ve used ground annatto instead of saffron to color the rice, and a Homemade Adobo Seasoning blend and prepared sofrito for bold flavor.

15m

PREP TIME

45m

COOK TIME

594

CALORIES

14

INGREDIENTS

Servings: 6

Ingredients

2 pounds bone-in chicken parts, such as thighs and drumsticks (about 6 pieces)
3 teaspoons Homemade Adobo Seasoning, divided
4 tablespoons vegetable oil, divided
1/2 cup tomato sauce
1/3 cup prepared sofrito, (see Tips below for substitutions!)
1/4 cup finely chopped smoked ham steak Substitutions available
- finely chopped cured Spanish-style chorizo sausage
1/4 cup sliced pimiento-stuffed green olives
1 teaspoon El Guapo® Ground Annatto (Achiote Molido), (see Tips below for substitutions!)
2 cups long grain rice
2 1/2 cups chicken stock
1/2 cup dry white wine
1 1/2 cups frozen peas
1/4 cup chopped fresh cilantro
1/4 cup chopped or sliced pimientos

KEY PRODUCTS

INSTRUCTIONS

1 Season chicken with 1 1/2 teaspoons of the Homemade Adobo Seasoning. Heat 2 tablespoon of the oil in 5- quart Dutch oven on medium heat. Add chicken; brown about 5 minutes per side. Remove from pan.
2 Heat remaining 2 tablespoons oil in pan on medium heat. Add tomato sauce, sofrito, ham, olives, annatto and remaining 1 1/2 teaspoons Adobo Seasoning; cook and stir 2 minutes. Stir in rice; cook and stir 3 minutes or until rice is just translucent. Add stock and wine; bring to boil on medium-high heat. Return chicken to pan. Reduce heat to low; cover and simmer 20 minutes. Sprinkle with peas. Cover. Cook 10 minutes longer or until water is absorbed and rice is tender.
3 Remove from heat. Let stand 5 minutes. Remove cover; let stand 5 minutes. Fluff with fork. Garnish with cilantro and pimientos.
Test Kitchen Tips:
•Don’t have El Guapo® Ground Annatto on hand? Substitute 1 teaspoon McCormick® Ground Paprika + 1/8 teaspoon McCormick® Ground Turmeric in place of the annatto in this recipe.
•Want to make your own sofrito? Try this! Heat 2 tablespoons olive oil in large skillet on medium-high heat. Add 1/2 cup chopped plum tomatoes, 1/3 cup each chopped red and green bell pepper, 1/3 cup chopped onion and 2 teaspoons finely chopped fresh garlic; cook and stir 2 to 3 minutes or until tender-crisp. Store leftover sofrito in an airtight container in refrigerator up to 1 week.