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Description
Arroz con pollo is a traditional dish of Spain and Latin America. In this version, inspired by Puerto Rican cuisine, we’ve used ground annatto instead of saffron to color the rice, and a Homemade Adobo Seasoning blend and prepared sofrito for bold flavor.
Ingredients
US|METRIC
6 SERVINGS
- 2 lb. bone-in chicken parts (such as thighs and drumsticks, about 6 pieces)
- 3 tsp. adobo seasoning (<a href="https://www.mccormick.com/recipes/other/homemade-, "><b>Homemade Adobo Seasoning</b></a> divided)
- 4 Tbsp. vegetable oil (divided)
- 1/2 cup tomato sauce
- 1/3 cup sofrito (prepared, see Tips below for substitutions!)
- 1/4 cup ham steak (finely chopped smoked)
- 1/4 cup pimiento-stuffed green olives (sliced)
- 1 tsp. achiote (Annatto, Molido, see Tips below for substitutions!)
- 2 cups long grain rice
- 2 1/2 cups chicken stock
- 1/2 cup dry white wine
- 1 1/2 cups frozen peas
- 1/4 cup chopped fresh cilantro
- 1/4 cup pimientos (chopped or sliced)
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Directions
- Season chicken with 1 1/2 teaspoons of the Homemade Adobo Seasoning. Heat 2 tablespoon of the oil in 5-quart Dutch oven on medium heat. Add chicken; brown about 5 minutes per side. Remove from pan.
- Heat remaining 2 tablespoons oil in pan on medium heat. Add tomato sauce, sofrito, ham, olives, annatto and remaining 1 1/2 teaspoons Adobo Seasoning; cook and stir 2 minutes. Stir in rice; cook and stir 3 minutes or until rice is just translucent. Add stock and wine; bring to boil on medium-high heat. Return chicken to pan. Reduce heat to low; cover and simmer 20 minutes. Sprinkle with peas. Cover. Cook 10 minutes longer or until water is absorbed and rice is tender.
- Remove from heat. Let stand 5 minutes. Remove cover; let stand 5 minutes. Fluff with fork. Garnish with cilantro and pimientos.Test Kitchen Tips:•Don’t have El Guapo® Ground Annatto on hand? Substitute 1 teaspoon McCormick® Ground Paprika + 1/8 teaspoon McCormick® Ground Turmeric in place of the annatto in this recipe.•Want to make your own sofrito? Try this! Heat 2 tablespoons olive oil in large skillet on medium-high heat. Add 1/2 cup chopped plum tomatoes, 1/3 cup each chopped red and green bell pepper, 1/3 cup chopped onion and 2 teaspoons finely chopped fresh garlic; cook and stir 2 to 3 minutes or until tender-crisp. Store leftover sofrito in an airtight container in refrigerator up to 1 week.
NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories780Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat7g35% |
Trans Fat0g |
Cholesterol120mg40% |
Sodium620mg26% |
Potassium630mg18% |
Protein39g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate63g21% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A25% |
Vitamin C35% |
Calcium6% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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