Name: Rice with Chicken (Arroz con Pollo)
Prep time: 1 h 30 min
Total time: 2 h 30 min
Yield: Yield: 6 to 8 servings
Cuisine: Cuban
Ingredients: ½ tsp freshly ground black pepper; 5 cups [1.2 L] low-sodium chicken broth; 3 lb [1.4 kg] bone-in, skin-on chicken drumsticks and/or thighs (see Tip); 2 cups [240 g] frozen peas, thawed; 1 cup [240 ml] tomato sauce; 2 tsp white vinegar; 1 tsp ground annatto (achiote) or sweet paprika; Lime wedges, for garnish; 1 Tbsp olive oil; 1 Tbsp kosher salt; 3 dried bay leaves; 1 tsp kosher salt, plus more as needed; ¼ tsp freshly ground black pepper; 1½ tsp dried oregano; 1 large yellow onion, diced; Avocado and tomato, sliced and salted, for serving; ¾ cup [115 g] medium pimento-stuffed olives, drained (optional); 3 cups [600 g] medium-grain white rice, rinsed well; 3 large garlic cloves, minced; 1 medium red bell pepper, seeded and diced; 3 Tbsp olive oil

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Islas

By Von Diaz

Published 2024

About

Variations on arroz con pollo exist throughout Latin America, and it is a staple for home cooks across the region. There are countless variations—some folks use whole chicken legs, others prefer chunks of chicken breast. I like a lot of flavor in my arroz con pollo, which is reflected in this recipe. But the process lends itself to simpler preparations using store-bought powdered adobo in place of fresh, or a simple packet of sazón seasoning along with rice, olives, and frozen peas. The key