Recipes around the world compilation

Arroz Con Pollo

By PutoPinoy on Wednesday, January 27, 2010 At Wednesday, January 27, 2010

  • 2 1/2 c. white rice
  • 3/4 sm. can tomato sauce
  • *Sofrito (1 to 2 tbsp.)
  • 1 to 1 1/2 c. cut-up bite size pieces raw chicken
  • 4 tbsp. cooking oil
  • 1 tbsp. salad olives or **Alcaparrado
  • 1 cube chicken bouillon
  • Salt to taste
  • ***1 pkg. sazon goya
  • Cubes of ham or salt pork
*Sofrito-Jewel carries it frozen in a round container by Goya brand or in jar in Spanish section

**Alcaparrado-olives and capers in jar by Goya in Spanish section- Jewel

***Sazon Goya-boxes with the packets inside in Spanish section-Jewel


You need to use a heavy medium saucepan (large to double recipe) that has a tight fitting lid. Begin by heating the oil and frying the Sofrito; tomato sauce, and olives on low fire. As they brown, add the bouillon cube and let it dissolve slowly, stir to gently break up add the sazon powder and salt.

Your sauce should thicken as it cooks; add a little water as it evaporates, cooking low for 10 minutes then, add more water, enough to absorb the chicken. Let the sauce boil very gently as you add the chicken. Cook this mixture gently 10 more minutes.

Add water gradually so there's not too much evaporation. Then, heat your fire to boil. While it's getting hot, wash the rice in a strainer and drain. Then pour the rice into boiling sauce. As it begins a steady boil, the rice will begin to absorb the water. Lower heat gradually as it does.

When most is absorbed (5 minutes or so) layer with foil, add water drops to top of foil to produce steam, and cover pot. Lower to lowest fire. Simmer 15 minutes. Stir carefully; the bottom will have formed a crispy layer, don't stir that in, stir the soft rice once or twice.

Let simmer about 30 more minutes or more until perfect. Serve. Happens to go well with fried potatoes and your choice of chili peppers.