Rick Rogers is a private chef/restauranteur with experience in Southern, South American, and World Cuisines. His mother was a native of El Salvador, and he has lived all over the world learning unique cuisines. Prior to owning and operating food trucks and a Latin American restaurant here in Little Rock, he worked in kitchens in New Orleans. This recipe is his mothers El Salvadoran version of Arroz con Pollo.
Arroz con Pollo
Ingredients:
- 3.5-4 lbs chicken pieces
- 2-4 packets (1.41 oz ea) Sazon seasoning
- 1 packet Saffron
- 3 cups chicken broth or Water
- 1.5 cups Rice
- 3 cloves Garlic, minced
- 3 Tbs Olive Oil
- 1 medium Yellow onion
- 3/4 cup diced Tomato
- 3/4 cup Bell Pepper, diced
- 1/4 cup Green Olives, sliced
- 1/3 jar Capers (or to taste)
- 1 pkg Veg-all, or peas
- 2 Tbs Tomato paste
- 2 Tbs Oregano
- Adobo seasoning
Instructions:
- Season chicken with Adobo seasoning, Sazon and oregano. Allow chicken to stand for about 20 minutes (or longer, if desired), refrigerated. Meanwhile, prepare soffrito (yellow onion, bell pepper, tomato) and set aside.
- Brown chicken in sauté pan, then remove to a separate dish to hold.
- Using same pan, cook tomato paste in olive oil left from chicken, adding additional if necessary, over medium heat for 3-4 minutes, then add soffrito and garlic. Cook until vegetables are softened, approximately 5 minutes, stirring often.
- Add rice, saffron and chicken broth, stirring until rice is well coated.
- Add in browned chicken and cook, stirring occasionally, until chicken is done, approximately 25 mins.
- Allow to stand for 5-10 minutes before serving.