Puerto Rican · Members
Puerto Rican Arroz con Pollo
Seared chicken thighs cooked right in golden sofrito rice with olives and peas, all in one pot.
- One-pot weeknight dinner
- Crispy pegao rice bottom
- Family-style comfort food
Arroz con pollo is Puerto Rican comfort in a caldero: the chicken flavors the rice, the rice drinks up the chicken juices and everyone fights over the crispy layer at the bottom. We build flavor in stages, searing skin-on thighs, blooming sofrito and tomato paste in the rendered fat, then toasting the rice before adding broth. Ground annatto gives the signature golden color without any packaged seasoning. It is a Sunday dish that happens to be easy enough for a weeknight.
Instructions
Pat the chicken thighs dry and season all over with 1 teaspoon of the salt, the oregano and the cumin. Let stand for 15 minutes, or refrigerate up to overnight.
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