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
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
Ingredients 6 Servings
- 2 pounds bone-in chicken parts, such as thighs and drumsticks (about 6 pieces)
- 3 teaspoons Lawry's® Casero Adobo Seasoning Without Pepper, 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
![substitution]( "substitution")
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
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 Lawry's® Casero Paprika + 1/8 teaspoon Lawry's® Casero 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.
NUTRITION INFORMATION
(per Serving)
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