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Arroz con Pollo

A flavorful Latin chicken and rice dish cooked in one pot, perfect for a hearty meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces boneless, skinless chicken thighs
  • 1 tablespoon white vinegar
  • 2 teaspoons sazon seasoning
  • 0.5 teaspoon Adobo seasoning
  • 0.5 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 0.5 medium onion
  • 0.25 cup fresh cilantro
  • 3 cloves garlic
  • 5 scallions scallions
  • 2 tbsp bell pepper
  • 1 medium vine tomato diced
  • 2.5 cups long grain white rice
  • 4 cups water
  • 1 cube chicken bouillon Maggi or Knorr
  • 2 teaspoons kosher salt

Method
 

Preparation Steps
  1. Season chicken with vinegar, sazon, adobo, and garlic powder; let sit for 10 minutes.
  2. Heat oil in a large deep skillet over medium heat. Add chicken and brown for 5 minutes per side, then remove and set aside.
  3. In the same skillet, add onion, cilantro, garlic, scallions, and bell pepper; sauté over medium-low until soft, about 3 minutes.
  4. Add diced tomato; cook for 1 minute. Add rice; stir well and cook for another minute.
  5. Pour in water, add bouillon cube, sazon, and salt; stir and bring to a boil.
  6. Nestle the browned chicken into the rice mixture. Cover and cook on low for 20 minutes, until rice is tender and liquid absorbed.
  7. After cooking, turn off heat and let sit for 10 minutes with the lid on. Fluff rice and serve.

Notes

Adjust seasoning as needed. Great served with beans or plantains.