Arroz con Pollo (Spanish Chicken with Rice)

Name: Arroz con Pollo (Spanish Chicken with Rice)
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 1/2 pounds Boneless, skinless chicken thighs ( cut into large chunks ); 1/2 teaspoon Black pepper; 2 teaspoons Olive oil; 16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce; 8 ounces Sweet peas (petit pois) ( drained, reserve peas and liquid separately); 3 tablespoons Lime juice, fresh preferred (from 1 large or 2 small limes); 12 ounces Light bodied beer (do not use an IPA or bitter) (split into 8 oz and 4 oz); 1 1/2 cups Long grain white rice ( jasmine or basmati preferred); 1 pinch Saffron (optional)

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 4

Author : betty

chicken sofrito

Arroz con Pollo (Spanish Chicken with Rice)

Ingredients

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1 1/2 pounds Boneless, skinless chicken thighs (cut into large chunks)1/2 teaspoon Black pepper2 teaspoons Olive oil16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce8 ounces Sweet peas (petit pois) (drained, reserve peas and liquid separately)3 tablespoons Lime juice, fresh preferred (from 1 large or 2 small limes)12 ounces Light bodied beer (do not use an IPA or bitter) (split into 8 oz and 4 oz)1 1/2 cups Long grain white rice (jasmine or basmati preferred)1 pinch Saffron (optional)

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Instructions

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Step 1

Lightly season chicken with pepper. Heat a large pot over high heat until hot. Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.

Step 2

Add Old Havana Foods Sofrito to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.

Step 3

Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.

Step 4

Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.