Arroz con Pollo (One Pot Chicken and Rice)
Make a delicious one pot arroz con pollo Dominicano, using chicken breast for a faster cooking time while maintaining authentic Latin flavor!
Equipment
Ingredients
- 1 chicken breast diced
- 2 tbsp sofrito
- ¾ tsp sazon
- ¾ tsp adobo
- ¼ tsp oregano
- ¼ tsp allspice
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- ¼ green bell pepper chopped
- ¼ yellow onion chopped
- 2 cloves garlic smashed
- 1 spring onion chopped
- 1 tbsp tomato paste or ¼ cup tomato sauce
- 1¼ cup basmati rice washed
- 1¾ cups water + 2 tbsp water
- 4 sprigs cilantro
Instructions
- In a bowl, combine diced chicken breast with 1 tbsp sofrito, ½ tsp sazon, ½ tsp adobo, oregano, allspice, ¼ tsp salt, and black pepper. Mix well and set aside.
- Heat 1 tbsp olive oil in a large pot over medium heat and add the seasoned chicken to the pot. Cook until the chicken is browned on all sides, about 5-6 minutes. Remove the chicken from the pot. (If the chicken has left a crusty residue at the bottom of the pot, clean it before next step.)
- Heat the remaining 1 tbsp olive oil in the pot and add the remaining 1 tbsp sofrito, green bell pepper, yellow onion, garlic, spring onion, and tomato paste. Saute until the vegetables are softened, about 3-4 minutes.
- Stir in basmati rice and cook for 1 minute to lightly toast the rice, stirring constantly to prevent sticking. Season with the remaining ¼ tsp sazon, ¼ tsp adobo, and ¼ tsp salt.
- Add water, cilantro, the remaining ¼ tsp sazon, ¼ tsp adobo, and ¼ tsp salt. Stir well and bring to a boil. Reduce the heat to low and let it simmer for 15 minutes covered, or until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and remove the pot from heat. Let it sit, covered, for an another 15 minutes. Fluff before serving. Buen provecho!
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