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Arroz con Pollo Recipe


fort lauderdale personal chef


My first experience with this dish was in Key West. I was lucky to be “adopted” by wonderful Abuela. To her I will be forever grateful. She also made the best black beans I’ve ever tasted. 


Serves 4


¼ cup/60ml Achiote Oil (sub with olive oil colored with tumeric)

2 pound/900g chicken legs and thighs, cut into 6 pieces (you can use a whole chicken)

1 teaspoon/5ml sea salt

1 teaspoon/5ml black pepper

⅓ cup/79ml sofrito (recipe on page)

¼ cup/59ml pimento stuffed olives, chopped

¾ teaspoon/4ml ground cumin

⅛ teaspoon/.5ml ground cloves

2 cups/500ml long grain rice

4 cups/1 liter homemade chicken stock

1 large bottled roasted red peppers, cut into strips 

In a heavy bottom 4 quart/4 liter stockpot, heat the oil over medium-high heat until the oil is shimmering. Season the chicken with salt and pepper. Place as many pieces skin side down to the pan as fit without touching. You may have to cook in batches. Cook 3-5 minute on each side, until well browned on all sides. Remove the pieces and set aside.  Add the Sofrito and olives. Cook until most moisture is  evaporated.Add the cumin and cloves and rice. Stirring  until coated with oil. Pour in enough broth to cover the rice by the width of 2 fingers. Raise heat to high, and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Give the rice a stir. Add chicken back to the pan, and reduce the heat to low. Cover the pan and cook for 20 minutes.  Remove chicken from pan. Fluff the rice with a fork. Garnish with the red pepper.



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