Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, arroz con pollo (chicken with rice). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mama's Puerto Rican Chicken and Rice also known as Arroz con Pollo. This one pan dinner is made with homemade adobo seasoned chicken, sofrito and savory rice. You'll make this recipe again and again!

Arroz con pollo (Chicken with Rice) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Arroz con pollo (Chicken with Rice) is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook arroz con pollo (chicken with rice) using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Arroz con pollo (Chicken with Rice):

1. Take 1 lb long grain rice
2. Get 5 oz capers
3. Make ready 5 oz green pitted olives
4. Take 1 can mixed vegetables
5. Make ready 1/2 can corn
6. Get 1 small onion
7. Prepare 2 clove garlic
8. Prepare 2 oz culantro
9. Make ready 1 oz tomato paste
10. Prepare 5 oz tomato sauce
11. Get 1 lb Bone in Chicken breast
12. Get 5 oz salt
13. Make ready 1 oz pepper
14. Get 1 tbsp chicken stock with food colouring

Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables. Arroz con Pollo is a classic Latin American dish, with each country—and each family, for that matter—having its own unique recipe. For mine, I like to use whole pieces of chicken (legs or thighs) that I season with chile powder, cumin, and oregano before adding the rice. Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella.

Steps to make Arroz con pollo (Chicken with Rice):

1. In a large pan sautee the choped garlic and onion until golden, add the tomato sauce and paste, salt, pepper and chicken stock and chicken, bring to a boil and cook chicken for 30 - 45 min until chicken is very tender and falls off the bone. Keep adding water if needed so that it keeps everything submerged.
2. Take the chicken out of the pan and let it cool. Start threading the chicken and reserve for later.
3. In the same pot where you have the sauce boiling add the rice and a bit more water just to cover 1 cm over the rice.
4. Add the threaded chicken, capers, olives, the can of vegetables and the can of corn. Cook with closed lid until rice is fluffy.

In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. There is some debate as to whether it originated in Spain or Puerto Rico. An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the comments at the end of this recipe to see some wonderful classic What follows is my mother's basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand. Place the chicken in a bowl and toss with a generous seasoning of sea salt, black pepper and oregano.

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