Puerto Rican Arroz con Pollo

local_grocery_store Ingredients

• 4 Chicken thighs, bone-in, skin-on
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 1 teaspoon Paprika
• 2 tablespoons Olive oil
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1 Green bell pepper, seeded and chopped
• 1 Red bell pepper, seeded and chopped
• 1/4 cup Sofrito (homemade or store-bought)
• 1/2 cup Tomato sauce
• 2 cups Chicken broth, low sodium
• 1/4 teaspoon Saffron threads, optional
• 2 cups Long-grain white rice, rinsed
• 1 cup Frozen peas, thawed
• 1/2 cup Pimiento-stuffed olives, sliced
• 2 tablespoons Cilantro, chopped (for garnish)

restaurant_menu Method

1. 1.Season the chicken thighs with salt, black pepper, and paprika.
2. 2.Heat olive oil in a large skillet or Dutch oven over medium-high heat.
3. 3.Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. 4.In the same skillet, add the chopped onion, minced garlic, green bell pepper, and red bell pepper. Sauté until the vegetables are tender, about 5 minutes.
5. 5.Stir in the sofrito, tomato sauce, chicken broth, and saffron threads (if using). Bring to a simmer.
6. 6.Add the rinsed rice to the skillet and stir well to combine. Arrange the chicken thighs on top of the rice.
7. 7.Cover the skillet and reduce the heat to low. Cook for 20 minutes, or until the rice is tender and the chicken is cooked through.
8. 8.Remove the skillet from heat and let it sit, covered, for 5 minutes.
9. 9.Gently fluff the rice with a fork. Sprinkle thawed peas and sliced pimiento-stuffed olives over the top.
10. 10.Garnish with chopped cilantro and serve hot.

lightbulb_outline Tips

• chevron_rightFor a twist, you can use boneless, skinless chicken thighs instead of bone-in, skin-on.
• chevron_rightIf you can't find saffron threads, you can substitute with a pinch of turmeric for color.
• chevron_rightFeel free to customize the vegetables to your liking. You can add carrots, corn, or even diced tomatoes.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.