Arroz con Pollo
Serves 4
Adapted from Ambitious Kitchen
For Chicken:
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast or thighs (if the chicken pieces are large, cut them in half; this allows for it to better marinade and fully cook)
For Adobo Seasoning:
1 teaspoon cumin
¾ teaspoon paprika
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground coriander
½ teaspoon salt
½ teaspoon black pepper
For Rice:
3-4 cloves garlic, minced
1 bell pepper, finely diced
1 medium onion, finely diced
1 jalapeno, diced
¼ cup cilantro, coarsely chopped, plus more for garnish
¼ teaspoon ground coriander
¼ teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon salt
¼ teaspoon pepper
1 cup tomato sauce
1 cup water
1 cup basmati rice, uncooked
¾ cup peas
Lime wedges, for garnish
In a large bowl, add the chicken, 1 tablespoon olive oil, and the Adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, ground coriander, salt, and black pepper. Mix everything together very well until all parts of the chicken are fully covered in the seasoning. Cover and let the chicken marinade for at least 30 minutes, or up to 24 hours.
Heat a large pan over medium-high heat. As the pan is heating up, add in the remaining 1 tablespoon of olive oil. Once the oil is hot, add in the chicken and season with a little more salt and pepper. Discard the chicken marinade.
Cook the chicken until browned, 4-5 minutes. Flip the chicken and brown the other side, an additional 4-5 minutes. Transfer the chicken to a plate and set aside.
Reduce the heat to medium. In the same pan you cooked the chicken, add the garlic, bell pepper, onion, jalapeno, and cilantro. Stirring occasionally, sauté everything until the onions start to soften, about 2-3 minutes.
Tip in the remaining spices: ground coriander, cumin, turmeric, garlic powder, oregano, salt, and pepper. Stirring constantly, cook for 30 seconds before adding in the tomato sauce and water. Stir well to combine everything.
Bring the sauce to a simmer and add in the rice and peas. Make sure they are in a even layer so they cook evenly. Add the browned chicken on top and cover immediately.
Reduce heat to low and cook for 20-25 minutes. Most of the liquid should be absorbed and the rice should be fully cooked.
Garnish with cilantro and a squeeze of lime.
Enjoy!