Arroz con Pollo

  • Yield:

    4-6 servings

  • Total Time:

    45 mins

  • Prep Time:

    15 mins

  • 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
  1. 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.
  2. Marinade chicken for 2 hours.
Chicken
  1. Bring a pot to medium heat and sauté the chicken for 10 minutes or until golden brown.
  2. 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.
  3. Cook and simmer for 10 minutes.
  4. Next, add 2 cups of white rice followed by 3 cups of unsalted chicken broth. Bring to a boil and add cilantro and coriander.
  5. 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.
  6. Remove lid from the pot and mix the rice until it's fluffy.

Recipe by Jesus Criollo of @criollo_grindz