Arroz con Pollo
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Yield:
4-6 servings
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Total Time:
45 mins
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Prep Time:
15 mins
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Cook Time:
30 mins
Ingredients
Marinade
- 2 teaspoons Mazola® Corn Oil
- 1 teaspoon adobo
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/4 teaspoon black pepper
- 1 teaspoon salt
Chicken
- 1 pound chicken legs and thighs
- 2 teaspoons adobo
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon sazon
- 1 teaspoon Mazola® Corn Oil
- 2 tablespoons sofrito
- 1 teaspoon capers
- 1 red pepper, diced
- 2 cups jasmine rice
- 3 cups broth
- 1 bunch cilantro and coriander
Instructions
Marinade
- Combine Mazola® Corn Oil, adobo, paprika, garlic powder, oregano, black pepper, and salt in a large mixing bowl. Once combined, add mixture to a large resealable bag with your chicken legs and thighs.
- Marinade chicken for 2 hours.
Chicken
- Bring a pot to medium heat and sauté the chicken for 10 minutes or until golden brown.
- Next, add 2 tablespoons of sofrito, capers, red peppers, another teaspoon of the same spices plus 1 teaspoon of sazon and a bit of chicken broth.
- Cook and simmer for 10 minutes.
- Next, add 2 cups of white rice followed by 3 cups of unsalted chicken broth. Bring to a boil and add cilantro and coriander.
- Cook until the broth evaporates, which should take about 5-7 minutes. Once evaporated, cover the pot and lower the heat. Steam for an additional 12 minutes.
- Remove lid from the pot and mix the rice until it's fluffy.
Recipe by Jesus Criollo of @criollo_grindz
