Arroz con Pollo

Switch up your BBQ chicken routine with this one.



Sofrito Ingredients:


In a food processor, combine all the sofrito ingredients and pulse into a paste. Set aside until you are ready to use. 

Remove the skins from the chicken and season with salt and pepper. 

In a large Dutch oven on high heat, add a little avocado oil and sear the chicken leg pieces on all sides. Once seared, remove the chicken from the Dutch oven and set aside. 

In the same Dutch oven, reduce the heat to medium. Add 1-2 Tbsp of olive oil and the diced onions. Sauté until slightly caramelized then add the bell peppers. Once the bell peppers are softened, add 1/2 cup of the sofrito. Sauté for 1 minute or until fragrant then add the tomatoes and season with a little sugar. 

Next add the bay leaves, chili powder, smoked paprika, coriander, cumin, turmeric, oregano, cayenne, lime juice, salt and pepper. Mix until all the seasonings are combined, then add the tomato sauce. Bring to a simmer. 

Next add the rice, chicken stock, green peas, and chicken legs back to the pot. Stir and bring to a gentle simmer. Cover and cook for 20-25 minutes or until the rice is tender and the chicken is cooked to 165 degrees Fahrenheit internally. 

Now you are ready to serve on a large plate and garnish with cilantro and a lime wedge. 



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